Chestnuts and Prunes
Indulge in the rich and earthy flavors of this exquisite Chestnuts and Prunes recipe, a comforting dish that shines with seasonal ingredients! Creamy cooked chestnuts are gently toasted alongside sweet, tender prunes in a luscious shallot and garlic base, enriched with butter and olive oil. Fresh thyme and a splash of balsamic vinegar lend this recipe an aromatic depth, while a simmer in vegetable stock creates a perfectly balanced, hearty medley. Ready in just 35 minutes, this dish is ideal as a refined side or a vegetarian centerpiece for any occasion. Garnished with a vibrant sprinkle of fresh parsley, it’s a celebration of simple, soulful cooking that you'll want to savor all winter long. Perfect for fans of savory-sweet pairings, this recipe highlights key ingredients like chestnuts, prunes, and thyme for a truly memorable dining experience!
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Recipe Information
Ingredients
- 300 grams Cooked and peeled chestnuts
- 200 grams Pitted prunes
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots
- 2 cloves Garlic cloves
- 4 sprigs Fresh thyme
- 250 milliliters Vegetable stock
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and finely dice the shallots and garlic cloves.
In a large skillet or sauté pan, heat the butter and olive oil over medium heat until the butter is melted and slightly foamy.
Add the diced shallots and garlic to the pan, and cook for 3-5 minutes until softened and fragrant.
Add the chestnuts to the pan, stirring gently to coat them in the butter and oil. Cook for another 3 minutes to allow them to lightly toast.
Stir in the prunes and fresh thyme sprigs, then pour in the vegetable stock. Bring the mixture to a gentle simmer.
Allow the dish to cook for 10-12 minutes, stirring occasionally, until the prunes are plump and the chestnuts are warmed through.
Stir in the balsamic vinegar, salt, and black pepper, and let it cook for another 2 minutes to allow the flavors to meld.
Remove the thyme sprigs and discard. Taste and adjust seasoning if necessary.
Garnish the dish with freshly chopped parsley before serving warm.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 29.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
