Label
All
0
Clear all filters

Chestnuts Roasted on a Bed of Salt with Fennel

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Paula Wolfert

Published 2003

  • About

I've always loved the French way of roasting chestnuts on a bed of sea salt, flavored with a few fennel seeds to infuse a faint licorice taste. (Licorice happens to be one of the best flavors to enhance the natural taste of chestnuts.) Traditionally, French cooks bake the chestnuts with salt in an earthenware pot-bellied dish called a diable, but you can use a heavy cast-iron pot and still obtain excellent results.

The chestnuts are served warm accompanied by pats of butter.<

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title