| 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 400°F. |
| 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. |
