Confit of fresh chestnuts, walnuts, fennel and onions from Simply French: Patricia Wells Presents the Cuisine of Joël Robuchon by Patricia Wells

  • shallots
  • bouquet garni
  • chestnuts
  • fennel
  • peanut oil
  • walnuts
  • baby onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on January 22, 2016

    I did not deep-fat-fry the chestnuts as Wells directs. I hate deep frying even when it’s warranted, and it didn’t seem so here, just to peel the chestnuts. So I fell back on the microwave method, which I believe I learned from Melissa Clark. Other than that, I followed the recipe. My expectations for this dish outran the results. I was pretty excited about it, and it was the one dish at table that didn’t receive rave reviews. It had all the right flavors, but they just didn’t meld together. For me, part of the issue was that the components are all rather large. Whole chestnuts, walnut halves, and pearl onions, are all about the size of a mouthful, so you never really taste them together. I tried this upon making, the next day at dinner, and again a couple days later, and it just never took off.

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