Chestnut Roast

• 2 tablespoons butter
• 1 large onions peeled and chopped
• 2 each celery stalks finely chopped
• 2 pounds chestnuts peeled and cooked, =or= 3 cn whole chestnuts, soaked and cooked
• 2 tablespoons parsley leaves chopped
• 2 tablespoons lemon juice
• 1 each garlic cloves crushed
• 1 x bread crumbs fresh, optional
• 1 x salt
• 1 x black pepper freshly ground
• 1/4 cup vegetable oil

1. Melt the butter (or substitute) and saute the onion and celery over moderate heat for 10 minutes until soft but not brown.
2. Transfer to a large bowl.
3. Drain the chestnuts and add to the bowl.
4. Mix these ingredients together well.
5. Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic.
6. The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts.
7. Season the mixture with salt and pepper to taste.
8. Preheat the oven to 400F (200C).
9. Pour a little of the oil into a roasting pan and put into the oven to heat.
10. Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs.
11. Put the chestnut roll into the roasting pan and carefully turn it so that it is coated with hot oil.
12. Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking.
13. Serve the Chestnut Roast cut into slices.

butter, onions, chestnuts, parsley, lemon juice, garlic, bread crumbs fresh, salt, black pepper, vegetable oil

Taken from recipeland.com/recipe/v/chestnut-roast-44235 (may not work)