Chestnuts, Brussel Sprouts, Roots and a Chicory Salad

GET
500g  Bamberg potatoes (German: Bamberger Hörnchen)

300g  Brussel sprouts
300g  Mugello sweet chestnuts , (Castanea sativa Mill.)

400g  Teltower Rübchen (Brassica rapa L. subsp. rapa f. teltowiensis)

3  Belgian endive/ chicory/ Witloof
A hand full of freshly cracked walnuts
Coarse mustard, some lemon


A slow food dish - steaming up a variety of regional vegetables: An old potato variety from Bamberg, Chestnuts from Tuscany, Brussel sprouts and a white regional root from Brandenburg, the Teltower Rübchen. Walnuts from old trees from Lake Constance. Chicory from Belgium. Like so many rare vegetable varieties the Bamberg potato cannot be harvested by machines.



DO
Wash vegetables, scrub potatoes and Teltower roots,  remove outer leaves from brussel sprouts, cut bottom crosswise. Steam till done to your liking.

Heat pre-roasted chestnuts (possible from the markets) in a dry pan gently. Cut skin, peel and check for bugs or blemish. They should be of ivory colour and have no holes.

Wash endive, dry leaves and pluck apart. Sprinkle with lemon juice. Mix mustard with lemon and add as dressing.

After the vegetables are done. Put sprouts and heated chestnuts in a bowl, sprinkle some butter/olive oil, toss and cover.

Serve all with the potatoes and Teltower roots separate and hot.

Toss chicory salad before serving and sprinkle the walnuts on top.


Image:
Sommer, Giorgio, Chestnut seller in traditional Naples costume, 1872