Sunday, October 20, 2013

Sauteed Chestnuts, Onions, and Bacons

This simple side would be great for Thanksgiving. Salty and sweet, it's easy to prepare, but full of flavor. I simplified the recipe a bit by using frozen pearl onions, but you could also blanch and peel fresh pearl onions.

One year ago: Roasted Shrimp and Broccoli
Two years ago: Stir-fried Baby Bok Choy with Ginger
Four years ago: Craisin Blue Cheese Salad

Sauteed Chestnuts, Onions, and Bacons (from the New Portuguese Table)

1/2 lb thick-sliced bacon, cut crosswise into 1/4" strips
1 lb pearl onions, peeled
1 lb roasted chestnuts without sugar
2 tbsp honey (or maple syrup)
parsley for garnish

1. Cook bacon in large skillet over medium-low heat until fat has rendered and strips start to crisp, 12 minutes. Transfer to towels to drain.
2. Raise heat under skillet to medium. Add onions and saute until tender and spotted brown, 10 minutes.
3. Add chestnuts, bacon, and honey and toss to warm.
4. Season with salt and pepper. Serve garnished with parsley.

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