Chestnuts

I scored some bargain canned chestnuts at the local close-out grocery store recently. At first I thought I was really clever -- clearly they were on sale because no one wants them at this time of year (everyone else only wants chestnuts for their Thanksgiving stuffing) but I, on the other hand, would have many other ideas for what to do with them.

Actually, not so much. After racking my brain (and google) for ages, I made a pretty forgettable pasta dish with sauteed mushrooms, caramelized onions, savoy cabbage and chestnuts. The taste of the chestnuts got totally lost.

But then I made a stew based on the recipe for Stewed Tofu and Potatoes in Miso Gravy from VWAV. (Clearly a favourite of mine for clearing out old veggies at the end of the week.) This time, the stew contained chickpeas, mushrooms, carrots, potatoes and chestnuts. The chestnuts were very good in it -- their almost sweet-potato flavour contrasted nicely with the salty miso gravy. The stew was later reincarnated as Shepherd's Pie.
Now I only have one can to go (and this time it's chestnut puree). Some kind of dessert, maybe?