Sweetbreads with Chestnuts and Parsnips

Name: Sweetbreads with Chestnuts and Parsnips
Ingredients: 2 1⁄4 lb. veal sweetbreads; 6 black peppercorns; 3 carrots, cut crosswise into 1/2″ slices; 2 ribs celery, quartered; 2 sprigs flat-leaf parsley; 2 sprigs fresh thyme; 1 large white onion, cut into eighths; 1 bay leaf; Kosher salt; freshly ground black pepper; 2 medium parsnips, peeled and cut into 1/8″ coins; 2 tbsp. extra-virgin olive oil; 1⁄2 cup port or madeira; 1⁄2 cup chicken or veal stock; 6 prunes, pitted and quartered; 6 roasted and peeled chestnuts, halved; 8 tbsp. unsalted butter; 1 bunch escarole, washed and chopped; 1⁄2 cup heavy cream; 1⁄3 cup flour, preferably Wondra

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This rich and elegant dish was inspired by a recipe from Boston chef Barbara Lynch.

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