| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Low fat, Vegetables |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Dried chestnuts |
| 1 1/2 |
lb |
Butternut squash; peeled and seeded, OR kabocha, OR delicata squash, and cut in 1" chunks |
|
|
Water |
| 1/2 |
ts |
Dried sage |
| 1/2 |
ts |
Salt; or to taste |
INSTRUCTIONS
1. Soak the dried chestnuts overnight in 1 cup water, or speed soak
the chestnuts as follows: Set the chestnuts and just enough water to
cover in the pressure cooker. Lock the lid in place. Over high heat,
bring to high pressure. Reduce the heat just enough to maintain high
pressure and cook for 2 minutes. Allow the pressure to come down
naturally for 10 minutes. Remove the lid, tilting it away from you to
allow any excess steam to escape. Strain the chestnuts, reserving the
soaking water in a liquid measuring cup. Discard any bits of brown
skin sticking to the chestnuts and chop them fine.
2. Place the chestnuts and squash in the pressure cooker. Add enough
water to the soaking liquid to make a total of 1 cup, and pour over
the chestnuts and squash. Add the sage and salt.
3. Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 5
minutes. Allow the pressure to come down naturally, or use a
quick-release method. Remove the lid, tilting it away from you to
allow any excess steam to escape.
4. With a slotted spoon, transfer the squash and chestnuts to a food
processor, and pulse to create a coarse puree, adding a bit of the
cooking liquid if needed to achieve the right texture. Reheat before
serving.
Makes 4 servings.
The leftover cooking liquid can be used for cooking grains.
Serving Ideas : Serve as a vegetable side dish.
NOTES : from glossary of ingredients, p. 16: "Dried chestnuts are
available year-round and make a superb smoky-sweet addition to soups,
grains, and stews. They are sold already peeled and last for a year
or two under refrigeration. Dried chestnuts are available in health
food stores and in some gourmet shops.
Recipe by: Lorna Sass, Great Vegetarian Cooking under Pressure, p.105
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jan
18, 1999, converted by MM_Buster v2.0l.
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