Directions
- 1For the chestnut puree: slice the shallots and garlic and fry in a pan for a few minutes.
- 2Add the chestnuts and 1/2 cup of stock to the pan.
- 3Reduce the stock by 50%, then add the cream.
- 4Cook for a few minutes then transfer to a blender and blend until smooth. Season with salt.
- 5For the cabbage: slice into quarters and fry on high heat until charred on each side.
- 6Transfer to a preheated oven and roast for 10 minutes at 180C.
- 7Add the remaining stock and butter to the pan with the roasted cabbage.
- 8Baste the cabbage as the sauce reduces and thickens. Most of the sauce should be trapped in the cabbage.
- 9Finish with a squeeze of lemon.
- 10Add pickled walnuts slices into the cabbage layers.
- 11If you have a blowtorch, char the cabbage for a few seconds to add smoky flavor.
- 12Grate parmesan over the cabbage and top with chives.
- 13Serve with chestnut puree.
Ingredients
- 2 shallots
- 3 garlic cloves
- 1 cup chestnuts
- 1.5 cup chicken or vegetable stock
- 0.5 cup double cream
- 1 savoy cabbage
- 6 small cubes cold butter
- 1 lemon
- 0 pickled walnuts
- 0 parmesan
- 0 chives
Equipment
panblenderknifecutting boardbaking sheet with wire rackforkspoonblowtorch (optional)
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