Mr. Davaillon uses dry organic cranberries and peeled frozen chestnuts, which he says give him the most consistent result because they usually arrive unbroken and well peeled. “It’s really a comfort food side dish,’’ he says
- ¼ cup (1 ounce) pine nuts
- ¼ cup (1 ounce) almonds, blanched
- ¼ cup (1 ounce) oats
- ½ cup (2 ounces) dried cranberries, cut into small pieces
- 2 tablespoons Italian parsley, chopped
- 1 sprig fresh thyme leaves, chopped
- Zest and juice from 1 lemon
- ½ clove garlic, crushed
- Pinch cayenne pepper
- 2 tablespoons extra virgin olive oil
- Black pepper
- ¼ cup olive oil, divided
- 4 tablespoons unsalted butter, divided
- 1 pound chestnuts, raw, frozen and peeled
- 4 cups vegetable stock, divided
- Black pepper
- 1 pound gala apples (about 3 medium)
- 1 bunch green Swiss chard
- Lemon juice, squirt
- ½ pound white pearl onions
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
783 calories; 42 grams fat; 11 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 97 grams carbohydrates; 8 grams dietary fiber; 26 grams sugars; 9 grams protein; 30 milligrams cholesterol; 860 milligrams sodium
- Make the cranberry granola. Toast nuts and oats on a cookie sheet in a 375 degree Fahrenheit oven until golden brown. Allow to cool and coarsely chop.
- Cut dried cranberries into small pieces. In a mixing bowl, combine cranberries, parsley, thyme leaves, lemon zest and juice, garlic, cayenne pepper and 2 tablespoons olive oil. Season with salt and pepper to taste. Add nuts and oats. Spread mixture on a cookie sheet and bake in 250 degree oven for 30 minutes.
- Meanwhile, prepare the casserole. In a sauté pan, heat 2 teaspoons olive oil and 1 tablespoon butter until the butter is golden brown. Add frozen chestnuts and roast for 5 minutes. Add 2 cups vegetable stock, and salt and black pepper to taste. Cook for 10 minutes over medium heat until tender and the chestnuts have absorbed most of the liquid
- Peel and core apples and cut each into four pieces. In a sauté pan, heat remaining butter and sauté apples until lightly caramelized.
- Cut green leaves from the Swiss chard, wash and reserve. Peel white skin off of the Swiss chard stems and keep stems in water with lemon juice. Cut stems in strips and sauté stems and leaves with most of remaining olive oil. Cover with remaining 2 cups vegetable stock and cook until tender, about 15 minutes.
- Peel onions, season with salt and pepper to taste and place in sauté pan. Add water until onions are just covered. Cook until the onions are tender and all of the liquid has been absorbed.
- in a pot, combine chestnuts, apples, Swiss chard, pearl onions and remaining cooking liquids. Heat and check seasonings. Finish with a drizzle of olive oil. Serve in a bowl topped with cranberry granola.
1 hour 15 minutes