Glazed French Chestnuts with Shallot Confit, Rosemary Beurre Noisette & Apple Cider Reduction
An original Michelin-inspired festive side dish from the Nicol Retailer Kitchen: glazed cooked French chestnuts, melting shallot confit, nutty rosemary brown butter, tangy apple cider reduction and delicate parsnip crisps. This recipe is a concept and should be kitchen-tested before publication.
Equipment
- Large frying pan
- Light-coloured saucepan
- Small saucepan
- Mandoline or vegetable peeler
- Slotted spoon
- Kitchen paper
- Four warmed serving plates
Ingredients
Chestnuts & Rosemary Beurre Noisette
- 400 g Maison Allaire steamed cooked chestnuts 2 × 200g pack; check product label
- 70 g unsalted butter for the beurre noisette
- 2 fresh rosemary sprigs
- 40 ml vegetable stock
- 1 tsp maple syrup
- fine sea salt to taste
Shallot Confit
- 200 g small shallots peeled and halved lengthways
- 20 ml olive oil
- 15 g unsalted butter
- 2 fresh thyme sprigs
- 1 garlic clove lightly crushed
- 1 tsp sherry vinegar
- fine sea salt to taste
Apple Cider Reduction
- 150 ml dry apple cider
- 50 ml unsweetened apple juice
- 10 ml cider vinegar
- 1 tsp maple syrup
Parsnip Crisps & Finishing
- 100 g parsnip one small parsnip; very thinly sliced
- neutral oil enough for shallow-frying
- 1 tbsp fresh chives finely chopped
- small fresh rosemary tips to garnish
- fine sea salt to taste
Instructions
- Slowly confit the shallots: Heat 20ml olive oil and 15g butter in a large frying pan over medium-low heat. Arrange the halved shallots cut-side down with the thyme and garlic. Cook gently for 15–20 minutes, turning as needed, until soft and golden. Add the sherry vinegar in the final minute, season lightly and keep warm.
- Reduce the cider: Combine the dry cider, apple juice, cider vinegar and maple syrup in a small saucepan. Simmer uncovered for approximately 12–18 minutes until reduced to about 45ml and lightly syrupy. Taste: it should be tangy rather than excessively sweet. Set aside.
- Make the rosemary beurre noisette: Melt 70g unsalted butter in a light-coloured saucepan over medium heat. Swirl occasionally until the milk solids become golden brown and smell nutty. Immediately remove from the heat, add two rosemary sprigs and infuse for 2 minutes. Remove the rosemary; do not let the butter burn.
- Glaze the chestnuts: Warm 400g cooked chestnuts in a wide pan with 40ml vegetable stock and 1 tsp maple syrup for 3–4 minutes. Add about two-thirds of the rosemary brown butter and gently turn for a further 2–3 minutes as the liquid reduces to a shiny glaze. Season lightly. Avoid vigorous stirring.
- Prepare the parsnip crisps: Slice the parsnip into very thin ribbons using a mandoline with hand guard or a vegetable peeler. Pat completely dry. Shallow-fry in small batches at approximately 170°C until golden and crisp, roughly 1–2 minutes depending on thickness. Drain on kitchen paper and lightly season.
- Plate elegantly: On four warmed ivory plates, arrange the chestnuts in a loose crescent and nestle the caramelised shallots among them. Spoon a little cider reduction around each arrangement, drizzle with the remaining rosemary butter and finish with delicate parsnip crisps, chopped chives and tiny rosemary tips. Serve immediately.
Notes
Chef’s tips: Keep the heat moderate after adding the cooked chestnuts, as they can break if stirred vigorously. Use a light-coloured pan to judge when the butter solids reach a nut-brown colour. Balance the cider reduction with acidity rather than letting it become overly sweet. For a more substantial side, serve alongside roasted root vegetables.
Allergens and diet: Contains milk (butter). Vegetarian if the vegetable stock and other ingredients are suitable. Check all packaged ingredients for allergens and dietary suitability. For gluten-free preparation, use a verified gluten-free stock and check all labels.
Food safety: Pat parsnips dry before frying and use caution with hot oil. Follow the storage and handling directions on the Maison Allaire chestnut pack.
From the Nicol Retailer Kitchen
Original recipe developed, prepared and family-tested by Nicol Retailer Limited. This French-inspired dish was enjoyed around our family table and is now shared with our readers as part of The Nicol Edit.
Nutritional values are estimates based on the ingredients used. Accompanying recipe image digitally created by Nicol Retailer Limited.
Nutrition
Serving: 225g | Calories: 500kcal | Carbohydrates: 62g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 120mg | Fiber: 8g | Sugar: 18g
