Title: Chestnut roast
 Categories: Vegetarian, Vegetables, Main dish
      Yield: 6 Servings
 
      2 tb Butter (or margarine or oil)
      1 lg Onion; peeled and chopped
      2    Celery stalks
           - finely chopped
      2 lb Chestnuts; peeled & cooked
           -=OR=-
      3 cn -Whole chestnuts (15 oz ea.)
           -soaked and cooked
      2 tb Chopped parsley
      2 tb Lemon juice
      1    Garlic clove; crushed
           Fresh breadcrumbs (Optional)
           -(should be whole wheat)
           Salt
           Freshly ground black pepper
    1/4 c  Oil

MMMMM------------------------FOR COATING-----------------------------
           Dried breadcrumbs
 
  Melt the butter (or substitute) and saute the onion and celery over
  moderate heat for 10 minutes until soft but not brown. Transfer to a
  large bowl.  Drain the chestnuts and add to the bowl. Mix these
  ingredients together well.
  
  Mash the chestnuts, onion and celery, then mix into the bowl the
  chopped parsley, lemon juice and garlic.
  
  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. Season the mixture with salt and pepper to
  taste.
  
  Preheat the oven to 400 F.  Pour a little of the oil into a roasting
  pan and put into the oven to heat.
  
  Form the chestnut mixture into a roll about 8 inches long, pressing it
  together carefully, then coat it well with the dried breadcrumbs. Put
  the chestnut roll into the roasting pan and carefully turn it so that
  it is coated with hot oil.
  
  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. Serve the Chestnut Roast cut into slices.