Glazed shallots with chestnuts


350g fresh chestnuts (or 200g vacuum-packed chestnuts, or 200g frozen chestnuts, defrosted)
1kg echalion shallots, peeled and halved
3 tbsp chicken stock
30g unsalted butter
2 tsp caster sugar
1 tbsp balsamic vinegar
2 rosemary springs


1. Preheat the oven to 200°C, gas mark 6. If using fresh chestnuts, mark a cross in each one, spread out on a roasting tray and cook for 30 minutes.

2. Meanwhile, put the shallots in another tin and pour over the stock. Dot with the butter, sprinkle on the sugar and season. Cook for 30 minutes, stirring halfway.

3. Peel off the outer skins of the chestnuts and remove the white inner skin (rubbing them with a clean tea towel helps).

4. Add the vinegar, rosemary and cooked chestnuts to the shallots, toss well and return to the oven for 20 minutes until everything is sticky and glazed.

Glazed shallots with chestnuts
  • Preparation time: 10 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour 60 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 870.272kJ
Fat 6.1g
Saturated Fat 3g
Carbohydrate 34.3g
Sugars 15g
Salt trace

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Wed Dec 14 14:37:16 GMT 2011.