Everyone knows the good old chestnut: that little, hard, brown ball you can roast and that children use for games.
But chestnuts are of course very delicious in a whole range of winter dishes, like this scrumptious chestnut-pumpkin dish
- 250g of cooked chestnuts: fresh or vacuum
- 800g pumpkin in bitesize chunks
- 2 or 3 red onions, pealed and cut into parts
- 25g thyme, washed and (thoroughly) shaken dry
- 3 tbsp of butter
- 1 tbsp of sunseed oil
- Blanch the pumpkin for 5 minutes in boiling, salted water. Drain well.
- Mix the chestnuts with the pumpkin and set aside
- Heat butter and oil in a frying pan, add the onion and let it sweat until translucent
- Add the chestnut and pumpkin mix to the onions
- Add the thyme and fry for 10 to 15 minutes, while stirring frequently
- Season to your own taste with pepper, salt and nutmeg, and serve while hot!