How to cook chestnuts in jars or vacuum-packed?
Chef Yves Camdeborde unveiled on Europe 1 on Saturday his trick to highlight this autumn fruit: prepare it in the form of a soup and combine it with celeriac.
Here is his recipe.
With the arrival of autumn, chestnuts are making their entry into our plates.
To taste them well, chef Yves Camdeborde presented on Saturday, in "La table des bons vivants", a recipe putting this autumn fruit in the spotlight: a chestnut and celeriac soup.
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Why these two ingredients?
Because mixed, the chestnuts and celeriac promise a "marriage of two flavors that blend together", explains Yves Camdeborde.
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Yves Camdeborde's recipe
To make this soup, start by cutting the celeriac into pieces.
In a pot of boiling water, cook the celery and a handful of rice.
When the celery is cooked, add the chestnuts in jars.
Return to the boil before mixing everything.
Finally, add hazelnut oil and some roasted hazelnuts.