Sweetbreads with Chestnuts and Parsnips | Saveur

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 and freshly ground black pepper, to taste
• 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