Best Chestnut Recipe with Apple & Fennel

Best Chestnut Recipe with Apple & Fennel

Try this unique, vegetarian dish for the best Chestnut Recipe with Apple & Fennel

Here is a nice winter dish to keep things interesting during those cold winter days. There is basically three main ingredients to this recipe, chestnuts, apple, and fennel. These three ingredients really merry well together to give some variety in flavors.

I love chestnuts and the versatility of them, whether simply roasted, or in a savory dish like pasta or a sauce, or in a sweet dessert, you really can't go wrong with their deep flavor profile.

I added some brown butter to make this dish just a touch richer. This is a great vegetarian appetizer to start any winter meal off. Here is the recipe I hope you enjoy it!

Chestnut, Apple, Fennel


Fennel Apple purée

  • 1 fennel bulb (quartered and sliced thin)
  • 1 apple (peeled and large diced)
  • 1/3 cup cream
  • 1 tbsp butter (and olive oil)
  • 1 tsp salt


  • 16 chestnuts (boiled and peeled and cut in half)
  • 1/3 cup chicken broth (or water)
  • 4 tbsp butter ( )
  • 2 tbsp browned butter ((another 4 tbsp of butter))


  • 1 apple (peeled and cut into 1/8 inch think rounds)
  • basil (and fennel fronds)

For Browned Butter

  1. Place 4 tbsp of butter in a small pot and turn on medium high heat. Cook the butter until it start to brown and smell a bit nutty. Take off the heat.

For the Fennel Purée

  1. In a medium sauté pan on medium heat add olive oil, butter, sliced fennel, apple and 1/2 tsp of salt. Cover and cook for about 10 minutes stirring occasionally to ensure even cooking.

    The fennel or apple should not brown in the bottom of the pan. After about 10 minutes add the cream and continue cooking for another 15 minutes or until everything is tender all the way through.

    Once they are done, place in a vitamix and puree until smooth. Adjust the seasoning if need be, set aside and keep warm.

To Finish

  1. Take a medium saucepan and place halved chestnuts and chicken stock. Bring to a boil and then turn down to light simmer. Add the butter to the pan so that the butter emulsifies into the broth and makes a “glaze” for the chestnuts.

    Season the chestnuts lightly with salt. Then using a ring mold in the center of the plate add some of the fennel-apple puree in the mold.

    Then add the chestnuts on top of the puree. Take your sliced apple rounds and place on top. Spoon a little browned butter on top and garnish with fennel and basil. Serve and enjoy!



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