— Cook It Like Lilian

Lamb’s lettuce with glazed chestnuts & mushrooms

When it’s Christmas time in Germany and you visit a huge Christmas market you will always recognize a business where roasted chestnuts are offered. I can get old as Methuselah before I leave without a paper cone of warm, roasted chestnuts. This recipe is from a german food magazine called “vital spezial genuss” and was promising. The radicchio was omitted because I couldn’t find any at the supermarket whereas the honey was substituted with some dutch sirup. An example of how you can change your nutrition habits and bind it with nice memories. Mainly the salad is easy to prepare and healthy.

Ingredients (Serves 1):

• 50 g lamb’s lettuce (or known as field salad)
• 2 precooked beetroots
• 50 g – 75 g mushrooms
• 1 shallot
• 2 tbsp. Balsamico vinegar
• 2 tbsp. olive oil
• pinch of salt
• fresh ground pepper (to taste)
• 100 g precooked chestnuts
• 1-2 tsp. dried thyme (to taste)
• 1-2 tsp. sirup

Preparation:

• Wash the lamb’s lettuce, remove withered leafs and dry.
• Clean the mushrooms and slice them. Dice shallot and beetroots to little quares.
• Pour the vinegar, olive oil, salt and pepper with the diced shallot into a little bowl and whisk with a spoon. Set aside.
• Heat the oil in a frying pan. Divide the precooked chestnuts into halves and stir-fry with the sirup and thyme at medium heat for 3 minutes.
• Arrange the salad on the plate and drop the mushrooms and beetroots upon it.
• Add the vinaigrette and the fried chestnuts. Enjoy your meal