CHESTNUT AND APPLE CASSEROLE WITH SWISS CHARD AND CRANBERRY GRANOLA

Chestnut and Apple Casserole With Swiss Chard and Cranberry Granola image

This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. He uses dry organic cranberries and peeled frozen chestnuts, which he says give him the most consistent results because they usually arrive unbroken and well peeled. "It's really a comfort food side dish,'' he says.

Provided by Tara Parker-Pope

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/4 cup (1 ounce) pine nuts
1/4 cup (1 ounce) almonds, blanched
1/4 cup (1 ounce) oats
1/2 cup (2 ounces) dried cranberries, cut into small pieces
2 tablespoons Italian parsley, chopped
1 sprig fresh thyme leaves, chopped
Zest and juice from 1 lemon
1/2 clove garlic, crushed
Pinch cayenne pepper
2 tablespoons extra virgin olive oil
Salt
Black pepper
1/4 cup olive oil, divided
4 tablespoons unsalted butter, divided
1 pound chestnuts, raw, frozen and peeled
4 cups vegetable stock, divided
Salt
Black pepper
1 pound gala apples (about 3 medium)
1 bunch green Swiss chard
Lemon juice, squirt
1/2 pound white pearl onions

Steps:

Make the cranberry granola. Toast nuts and oats on a cookie sheet in a 375 degree Fahrenheit oven until golden brown. Allow to cool and coarsely chop.
Cut dried cranberries into small pieces. In a mixing bowl, combine cranberries, parsley, thyme leaves, lemon zest and juice, garlic, cayenne pepper and 2 tablespoons olive oil. Season with salt and pepper to taste. Add nuts and oats. Spread mixture on a cookie sheet and bake in 250 degree oven for 30 minutes.
Meanwhile, prepare the casserole. In a sauté pan, heat 2 teaspoons olive oil and 1 tablespoon butter until the butter is golden brown. Add frozen chestnuts and roast for 5 minutes. Add 2 cups vegetable stock, and salt and black pepper to taste. Cook for 10 minutes over medium heat until tender and the chestnuts have absorbed most of the liquid
Peel and core apples and cut each into four pieces. In a sauté pan, heat remaining butter and sauté apples until lightly caramelized.
Cut green leaves from the Swiss chard, wash and reserve. Peel white skin off of the Swiss chard stems and keep stems in water with lemon juice. Cut stems in strips and sauté stems and leaves with most of remaining olive oil. Cover with remaining 2 cups vegetable stock and cook until tender, about 15 minutes.
Peel onions, season with salt and pepper to taste and place in sauté pan. Add water until onions are just covered. Cook until the onions are tender and all of the liquid has been absorbed.
in a pot, combine chestnuts, apples, Swiss chard, pearl onions and remaining cooking liquids. Heat and check seasonings. Finish with a drizzle of olive oil. Serve in a bowl topped with cranberry granola.