Chestnuts lend their crumbly, creamy and crunchy magic to a lentil and cabbage ‘risotto’
If chestnuts could speak, they would ask for equal rights with other nuts, and not just to be eaten at Christmas. Once upon a time, eating chestnuts in season, from October to December, made sense, because, unlike other nuts, they have a short shelf life. But, thanks to fancy new packaging, we can now enjoy these crumbly, creamy nuts all year round. Being robust and buttery, rich and sweet, they’re an excellent addition to vegan dishes, such as in these lentils. Here, I’ve braised some chestnuts with lentils in wine until deeply delicious, then hard-fried some others until they’re like crumbly sweet breadcrumbs.
Continue reading… Chestnuts lend their crumbly, creamy and crunchy magic to a lentil and cabbage ‘risotto’If chestnuts could speak, they would ask for equal rights with other nuts, and not just to be eaten at Christmas. Once upon a time, eating chestnuts in season, from October to December, made sense, because, unlike other nuts, they have a short shelf life. But, thanks to fancy new packaging, we can now enjoy these crumbly, creamy nuts all year round. Being robust and buttery, rich and sweet, they’re an excellent addition to vegan dishes, such as in these lentils. Here, I’ve braised some chestnuts with lentils in wine until deeply delicious, then hard-fried some others until they’re like crumbly sweet breadcrumbs. Continue reading… Beans, pulses and legumes, Vegan food and drink, Vegetables, Food, Winter food and drink, Main course, Stew, Nuts and seeds, Wine
