Stir-fried fall vegetables and chestnuts Recipe
Stir-fried fall vegetables and chestnuts
Flavors of Aquitaine
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

from Vincent Poussard for the AAPRA

For 4 servings

- 500 g (18 oz.) chestnuts
- 1 bunch of chives
- 40 ml (8 tsp.) sesame oil
- 20 ml (4 tsp.) olive oil
- 50 g (3 tbsp.) butter
- 2 carrots
- 1 celeriac
- 1 beet
- 50 g (2 oz.) chanterelles
- 1 onion
- 5 g Szechuan pepper
- Guérande fleur de sel
- freshly ground black pepper
  1. Grill the chestnuts on a plancha or wood fire. 
  2. Wash and chop the chives; combine them with the oils. 
  3. Peel, wash and julienne the vegetables. 
  4. Melt the butter; once it becomes foamy, add the vegetables and sauté for 3 minutes. 
  5. At the last minute, add the grilled chestnuts - mound them in the center of the plate, reserving a few to garnish the circumference. 
  6. Season..
Stir-fried fall vegetables and chestnuts 1
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Collaboration: Association Aquitaine de Promotion Agroalimentaire (AAPRA) and the Union Interprofessionnelle Châtaigne Périgord Limousin, Midi-Pyrénées

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