The Recipe

Cauliflower and Chestnut Gratin

Name: Cauliflower and Chestnut Gratin
Yield: servings:6
Ingredients: Coarse salt; 1 head cauliflower (about 2 pounds), separated into stems and medium florets; 2 tablespoons unsalted butter; 1/3 cup finely chopped shallots; 2 tablespoons plus 1 teaspoon minced garlic; Freshly ground pepper; 1/4 cup dry white wine; 1 cup homemade or low-sodium store-bought chicken stock; 1 cup heavy cream; 1 tablespoon plus 1 teaspoon prepared horseradish; Freshly grated nutmeg; 1 tablespoon plus 1 teaspoon fresh thyme leaves; 1 1/2 cups shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise; 3/4 cup (2 ounces) grated Gruyere cheese

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

If using fresh chestnuts, score them with an X, then cook them in boiling water until soft, about 20 minutes. Drain and peel the chestnuts.

INGREDIENTS

Coarse salt
1 head cauliflower (about 2 pounds), separated into stems and medium florets
2 tablespoons unsalted butter
1/3 cup finely chopped shallots
2 tablespoons plus 1 teaspoon minced garlic
Freshly ground pepper
1/4 cup dry white wine
1 cup homemade or low-sodium store-bought chicken stock
1 cup heavy cream
1 tablespoon plus 1 teaspoon prepared horseradish
Freshly grated nutmeg
1 tablespoon plus 1 teaspoon fresh thyme leaves
1 1/2 cups shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise
3/4 cup (2 ounces) grated Gruyere cheese