This unusual but delightful dish combines the sweetness of apples with the earthy, nutty flavor of chestnuts, bound together with a silky, moss-like herb sauce. It’s a rustic side dish that pairs beautifully with roasted meats or game, and it brings a touch of woodland charm to any autumn table. The name “moss” comes from the vibrant green herb sauce that clings to the apples and chestnuts, creating a beautiful and flavorful coating.
Ingredients
- 1 lb (450 g) fresh chestnuts (or 2 cups / 300 g vacuum-packed, cooked chestnuts)
- 3 large firm-sweet apples, such as Honeycrisp or Fuji (about 1.5 lb / 680 g)
- 2 tbsp (30 ml) olive oil, divided
- 1 tbsp (15 g) unsalted butter
- 1 shallot, finely chopped (about 2 tbsp / 20 g)
- 1 cup (240 ml) vegetable or chicken stock
- 2 cups (60 g) fresh parsley leaves, tightly packed
- 1 cup (30 g) fresh spinach leaves, tightly packed
- 1/4 cup (10 g) fresh chives, chopped
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1/4 cup (30 g) toasted walnuts or pecans, for garnish (optional)
Instructions
- Prepare the chestnuts: If using fresh chestnuts, score an X on the flat side of each nut with a sharp knife. Boil them in a pot of water for 15 minutes, then drain and peel while still warm (the shell and inner skin should come off easily). If using vacuum-packed chestnuts, simply drain and rinse them.
- Cook the apples and chestnuts: In a large skillet, heat 1 tbsp (15 ml) of olive oil and the butter over medium heat. Add the apples and chestnuts, and cook for 8–10 minutes, stirring occasionally, until the apples are slightly softened and golden at the edges. Remove from the skillet and set aside.
- Make the sauce: In the same skillet, add the remaining 1 tbsp (15 ml) olive oil and the shallot. Sauté for 2 minutes until translucent. Add the stock and bring to a simmer, scraping up any browned bits. Cook for 3–4 minutes until slightly reduced. Remove from heat and let cool for 5 minutes.
- Blend the moss: In a blender, combine the parsley, spinach, chives, extra-virgin olive oil, lemon juice, salt, and pepper. Add the cooled shallot-stock mixture. Blend on high until smooth and bright green. Taste and adjust seasoning.
- Combine and warm: Return the apples and chestnuts to the skillet. Pour the green sauce over them and gently toss to coat. Warm over low heat for 2–3 minutes, just until heated through.
- Serve: Transfer to a serving dish and garnish with toasted nuts if desired. Serve warm.
Tips
- Substitutions: If fresh chestnuts are hard to find, use vacuum-packed or jarred cooked chestnuts—they save time and work perfectly. For the herbs, you can replace spinach with arugula for a peppery kick, or use all parsley if you don’t have chives.
- Peeling chestnuts: The key to easy peeling is to do it while they are still warm. If they cool down, the skin sticks. You can also roast them in the oven at 400°F (200°C) for 20 minutes after scoring, which also works well.
- Apple choice: Use firm, tart-sweet apples that hold their shape when cooked. Avoid mealy varieties like Red Delicious, which will turn to mush.
- Common mistake: Don’t overcook the apples in step 2—they should be tender but still hold their shape. Also, blend the sauce thoroughly to get a smooth, velvety texture; a chunky sauce won’t look as “mossy.”
Serving Suggestions
This dish is a wonderful accompaniment to roasted chicken, turkey, pork loin, or duck. It also works well alongside a hearty mushroom Wellington for a vegetarian main. For a festive touch, serve it in a shallow bowl garnished with fresh thyme sprigs.
Variations
- Add bacon: Cook 4 slices of chopped bacon until crispy, then use the bacon fat instead of olive oil for cooking the apples and chestnuts. Crumble the bacon over the top before serving.
- Make it vegan: Use olive oil instead of butter and vegetable stock instead of chicken stock. The dish is naturally dairy-free and vegan when you do this.
- Spiced version: Add 1/2 tsp of ground cinnamon or a pinch of nutmeg to the apples while cooking for a warmer, more autumnal flavor.
- Different herbs: Swap the spinach for kale (blanch first) or use basil instead of parsley for a different green sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The green sauce may darken slightly, but the flavor will remain good. To reheat, place in a skillet over medium-low heat with a splash of stock or water, and warm gently for 3–5 minutes, stirring occasionally. Avoid microwaving, as it can make the apples mushy and the sauce separate. This dish is best served fresh, but it can be made a few hours ahead and reheated just before serving.
Frequently Asked Questions
Can I use frozen chestnuts? Yes, frozen chestnuts are a great time-saver. Thaw them completely and pat dry before using. They may be slightly softer, so reduce the cooking time in step 2 by a couple of minutes.
What if I don’t have a blender? You can make the sauce in a food processor, but you may need to chop the herbs very finely and whisk in the oil by hand. The texture will be slightly more rustic, which is fine.
Can I make this dish ahead of time? Yes, you can prepare the apples, chestnuts, and sauce separately up to a day in advance. Store them separately in the fridge, then combine and warm gently before serving. The sauce may lose some brightness, so add a squeeze of lemon juice when reheating.
Is this dish gluten-free? Yes, as written it is gluten-free. Just ensure your stock is gluten-free (check labels) and you’re good to go.
Can I use other nuts for garnish? Absolutely. Toasted hazelnuts or pecans work beautifully. If you have nut allergies, omit the nuts or use toasted pumpkin seeds instead.
Why is my sauce bitter? Bitterness can come from over-blending the herbs, which can bruise them, or from using old olive oil. Blend just until smooth, and use fresh, high-quality olive oil.
Related
- Should You Sear Meat Before Slow Cooking?
- 10 Pulled Pork Simmering Ideas to Upgrade Your BBQ
- Que Crib Meat Resting Station: Build & Use Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).