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Chestnut Roast

from "The Complete Vegetarian Cuisine" by Rose Elliot, typed by Karen Mintzias

Yield: 6 servings

2 tb Butter (or virgin olive oil)
1 lg Onion; peeled and chopped
2 Celery stalks finely chopped
2 lb Chestnuts; peeled and cooked -=OR=-
3 can Whole chestnuts (15 oz ea.) soaked and cooked
2 tbs Chopped parsley
2 tbs Lemon juice
1 Garlic clove; crushed
Fresh breadcrumbs (should be whole wheat)(Optional)
Salt and Freshly ground black pepper
1/4 cup Oil
For Coating:
Dried breadcrumbs

Melt the butter (or oil) and saute the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl. Drain the chestnuts and add to the bowl. Mix these ingredients together well. Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic.

The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts. Season the mixture with salt and pepper to taste.

Pour a little of the oil into a roasting pan and put into the oven to heat. Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs. Put the chestnut roll into the roasting pan and carefully turn it so that it is coated with hot oil.

Heat the oven to 400 degreees F. Bake for 45 minutes, until it is crisp on the outside, spooning more of the oil over the roll from time to time during the cooking. Serve the Chestnut Roast cut into slices.

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