Warm Salad of Chestnuts, Artichoke and Truffle

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Adam Byatt, Chef Patron of Trinity, Upstairs at Trinity and Bistro Union shows us how to make this autumnal starter based around chestnuts, one of those ingredients that bring a feeling of warmth and festivity to any occasion.
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Makes: 10

Artichoke, Chestnut and Brown Butter Puree

1 Kilo Peeled Jerusalem Artichokes
200g sous-vide Chestnuts
250g Unsalted Butter
3 x Shallots
5 Cloves of Garlic
¼ bunch thyme – bouquet
200ml Madeira
Cab Sav Vinegar
500ml Double Cream
200ml Whole Milk

Roasted Chestnuts

2 Kilo Chestnuts feeds 10 people easily
500g Jerusalem Artichokes for Crisps + whatever needed for recipe
4 Litres Vegetable Oil is ample to fill a deep fat fryer.
250g Butter
1 Bunch thyme
1 Clove Garlic

Truffled Egg Emulsion

4 x Clarence Court Egg Yolks
1 Tablespoon Dijon Mustard
Juice of 1-2 Lemons
Fresh Perigord Truffle
Truffle Oil
1 Litre of Vegetable Oil


Artichoke, Chestnut and Brown Butter Puree

1. Slice the Artichokes, Chestnuts, Shallots and Garlic, and tie the thyme into a small bouquet.
2. Melt the butter in a large casserole and cook to a beurre noisette (brown butter). Season with enough salt for the finished puree and add all of the sliced vegetables and the bouquet of thyme.
3. Cook down until the Artichokes are completely soft (you may need to add a little water during cooking to de-glaze the pan if the artichokes are not quite soft.)
4. Deglaze with a splash of vinegar and then the Madeira and reduce all the way.
5. Add the double cream and whole milk (you may not need all of this) and bring to a boil. Cook for 2 minutes.
6. Remove from the heat and blend on full speed until smooth and glossy
7. Pass through a chinois into a bowl over ice; cover the bowl with cling film and reserve.

For the Chestnuts

1. Heat up the oil in the fryer to 190 degrees. Preheat the oven to 170 degrees.
2. Score the Chestnuts 3/4 of the way around. Gently plunge 5 or 6 chestnuts into the fryer at a time until they pop open. Make sure to cover the fryer with a lid to protect yourself from the hot oil as the chestnuts pop open.
3. Remove the chestnuts from the fryer; peel the skin off while they are still hot. Use a dry oven cloth to hold the chestnut as you peel it. Do this until all of the chestnuts are peeled.
4. Gently heat the butter in a saucepan until it begins to brown.
5. Add the chestnuts to a roasting pan and pour the beurre noisette (brown butter) over them, coating them well. Gently roast them together in a pan with a small bouquet of thyme and a crushed clove of garlic for 15 minutes at 170 degrees, or until they are lightly golden and soft.

6. Slice the Jerusalem artichokes on a mandolin about 2mm thick. Deep fry very gently at 130 degrees until completely and evenly light golden brown. Remove from the fryer and drain on a kitchen towel – season with table salt whilst hot. Reserve to one side.

Truffled Egg Emulsion

1. Place the Egg Yolks, Salt, Mustard, Lemon Juice and freshly shaved truffle into a food processor and blend until smooth.
2. Add a little drop of truffle oil, and emulsify in the vegetable oil, like you would for a mayonnaise.
3. Check for seasoning and adjust the acidity, or amount of truffle as needed. The emulsion should hold like a mayonnaise.

*We use Italian Black Winter Truffles – or when in season, Black Perigord Truffles

To Serve

Place a 5 spoonfuls of the artichoke, chestnut, and brown butter puree around the plate. Add a few dollops of the truffle emulsion. Cut about 5 chestnuts into chunks and scatter them around the plate. Cover the chestnuts with the Jerusalem Artichoke crisps (8-10). Drizzle 2 teaspoons of brown butter over the artichoke crisps and add some freshly shaved truffle over the top to finish.

4650 | Chefs | Cooking


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