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Cauliflower and Chestnut Gratin

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    If using fresh chestnuts, score them with an X, then cook them in boiling water until soft, about 20 minutes. Drain and peel the chestnuts.
    Martha Stewart Living, December 2005
    • Yield Serves 6
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    Ingredients

    • Coarse salt
    • 1 head cauliflower (about 2 pounds), separated into stems and medium florets
    • 2 tablespoons unsalted butter
    • 1/3 cup finely chopped shallots
    • 2 tablespoons plus 1 teaspoon minced garlic
    • Freshly ground pepper
    • 1/4 cup dry white wine
    • 1 cup homemade or low-sodium store-bought chicken stock
    • 1 cup heavy cream
    • 1 tablespoon plus 1 teaspoon prepared horseradish
    • Freshly grated nutmeg
    • 1 tablespoon plus 1 teaspoon fresh thyme leaves
    • 1 1/2 cups shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise
    • 3/4 cup (2 ounces) grated Gruyere cheese

    Directions

    1. Bring a large pot of water to a boil; add salt. Add florets, and cook until just tender, about 6 minutes. Drain in a colander, and rinse under cold running water until cool. Let dry on paper towels.
    2. Preheat oven to 400 degrees. Finely chop stems to make 1 1/2 cups. Melt butter in a large skillet over medium heat; add stems, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until pale golden brown, about 4 minutes. Add wine, stock, and cream. Simmer, stirring occasionally, until liquid has reduced by about half, 10 to 12 minutes. Let cool slightly. Stir in horseradish, and season with salt, pepper, and nutmeg. Puree mixture in a blender until smooth. Stir in thyme.
    3. Spread florets and chestnuts in a 9-by-12-inch oval gratin dish. Season with salt and pepper. Pour puree on top, and gently stir to combine slightly. Sprinkle with cheese. Bake until bubbling and just golden brown, 30 to 35 minutes.

    Recipe Reviews

    • LAGuy
      21 Dec, 2010

      This is a show-stopper sidedish. There are quite a few steps for a vegetable dish, but if you want a vegetable to take along to a covered-dish party this is a great one.

    • npigas
      23 Dec, 2008

      Can anyone tell me what else could I use instead of horseradish ,maybe ginger , because it is not easy to find horseradish where I leave.Thank you

    • xingchin
      1 Mar, 2008

      Very good dish - add additional cheese and try using 1 cup chesnuts and 1/2 cup walnuts.

    • queeniemum
      3 Jan, 2008

      This was tasty, but a lot of steps for a side dish.

    • imnthgarden
      31 Dec, 2007

      Unfortunately, more liquid cooked out of the cauliflower, which was a surprise. We did not enjoy this as much as other veggie recipes. It sounded good...

    • jetgrrly
      25 Dec, 2007

      Great side dish! It smells so good while baking that you cant wait to dig in. Highly recommended!

    • crafty_chell_71
      20 Dec, 2007

      Holiday side dish, chestnuts, cauliflower

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