Just call me the confit queen! It all started with the hawaij garlic confit in my first cookbook, Millennial Kosher, a recipe that stained many a Shabbat table – but was absolutely worth it. From there, the jalapeno date confit that my friend Chana Blumes shared with me (and I shared in “confit three ways” in my cookbook Totally Kosher) became a viral sensation. The apple confit from this past Rosh Hashanah stole the show, and now, NOW! I give you: CHESTNUT CONFIT. And why is that so revolutionary? Because chestnuts are usually dry and chalky and cooking them low and slow in oil turns them into the most moist, melt-in-your-mouth bite of heaven, plus you’re house will smell otherworldly! Just make it, trust me!
Chestnut Confit
9oz peeled, roasted chestnuts
1/4 cup peeled garlic cloves
1/4 cup mixed chopped herbs (I used thyme, rosemary and sage)
1 tbsp maple syrup
salt and pepper, to taste
extra virgin olive oil, enough to just barely cover the chestnuts
Method:
Preheat oven to 375 degrees. Add all the ingredients to a non-reactive dish and stir to combine. Cook, uncovered for 45 minutes, or until the garlic starts to brown.
Eat the chestnuts as they are, mash the garlic onto sourdough or turkey, and dip your bread or turkey into the delicious herb oil, or drizzle it over your mashed potatoes!
