Comments on: Savoy cabbage, nutmeg and chestnut saute

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By: Jenné @ Sweet Potato Soul

Jenné @ Sweet Potato Soul — Sun, 23 Jan 2011 17:23:33 +0000

I love the combination of chesnuts and cabbage. I’ll can imagine this would be a great for a light dinner on a cold night.

By: Sophie

Sophie — Thu, 09 Dec 2010 21:16:13 +0000

Kathryn – definitely look out for vacuum packed chestnuts. Cooking and peeling chestnuts is definitely not what you want to get into for a quick and easy supper (I burnt my thumbs horribly last year doing this). I’ll be intrigued to see if you can get them in Sydney – I’m not sure if they’re a bit of European thing or not?
Elaine – do let me know if you manage to try this out with your farmers market finds. It’s a lovely lighter meal amid all the rich Christmas food.
Arwen – you might have just answered my question to Kathryn. I’m guessing you maybe had your chestnuts over in Germany? Hope you enjoyed them – they’re one of my absolute favourites.

By: Arwen from Hoglet K

Arwen from Hoglet K — Tue, 07 Dec 2010 15:37:18 +0000

I’ve never cooked with chestnuts before, but they have wonderfully wintry associations. I’ve read about roast chestnuts since I was a child, but only tried them for the first time at a Christmas market last weekend.

By: Elaine

Elaine — Fri, 03 Dec 2010 17:37:13 +0000

Thank you for this recipe, Sophie. Everything about it appeals to me — the ease, the ingredients, the warmth. I hope to make it to our Winter Farmers Market one of these Saturdays in December & definitely will look for savoy cabbage & chestnuts.
Lovely photos, too.

By: kathryn

kathryn — Thu, 02 Dec 2010 01:08:15 +0000

Lovely recipe Sophie. I remember you using those vacuum packed chestnuts before, I must take a look round to see if they’re available in Sydney. This is just my kind of dish in autumn and winter, one pot, low fuss, delicious and yet still containing a good whack of veg.