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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.

Source: Martha Stewart Living, December 2005
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  • betsyrisch
    6 MAR, 2013
    Loved this. I eliminated a few steps that made it quicker. I did not pre-boil the cauliflower, nor did I separately cook the stems. I cut the cauliflower into florets with stems attached. Sautéed the other ingredients (shallots, wine, etc), and did not puree anything. I simply poured the other ingredients over the cut cauliflower and baked. I did not use garlic- just not a flavor I thought would work well with cauliflower and shallots are a tiny bit garlicky anyway. I used a bit less horseradish
    Reply
  • 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.
    Reply
  • 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
    Reply
  • xingchin
    1 MAR, 2008
    Very good dish - add additional cheese and try using 1 cup chesnuts and 1/2 cup walnuts.
    Reply
  • queeniemum
    3 JAN, 2008
    This was tasty, but a lot of steps for a side dish.
    Reply
  • 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...
    Reply
  • jetgrrly
    25 DEC, 2007
    Great side dish! It smells so good while baking that you cant wait to dig in. Highly recommended!
    Reply
  • crafty_chell_71
    20 DEC, 2007
    Holiday side dish, chestnuts, cauliflower
    Reply

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