How To Make Fennel & Chestnut Loaf with Cranberry Relish
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Serves:
Ingredients
- 1 fennel bulb, chopped
- 1 cup cooked chestnuts, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- Salt and pepper, to taste
- 1 cup cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon grated orange zest
- 1 tablespoon orange juice
Instructions
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Preheat the oven to 375°F (190°C) and grease a loaf pan.
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In a large bowl, combine the fennel, chestnuts, breadcrumbs, Parmesan cheese, eggs, parsley, chives, salt, and pepper. Mix well.
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Transfer the mixture to the greased loaf pan and press it down firmly.
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Bake for 45 minutes or until the loaf is golden brown and cooked through.
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Meanwhile, in a saucepan, combine the cranberries, sugar, water, orange zest, and orange juice. Bring to a boil, then reduce the heat and simmer for 10 minutes until the cranberries burst and the sauce thickens.
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Remove the loaf from the oven and let it cool for a few minutes before slicing.
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Serve the fennel and chestnut loaf with the cranberry relish on the side.
Nutrition
- Calories : 250kcal
- Total Fat : 8g
- Saturated Fat : 3g
- Cholesterol : 95mg
- Sodium : 400mg
- Total Carbohydrates : 35g
- Dietary Fiber : 6g
- Sugar : 14g
- Protein : 10g
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