Sweetbreads with Chestnuts and Parsnips

Sweetbreads with Chestnuts and Parsnips

Sweetbreads with Chestnuts and Parsnips

This elegant preparation of poached and pan-seared sweetbreads served over wilted escarole with a port wine–cream sauce, comes from Boston chef Barbara Lynch.Todd Coleman

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

Pairing Note: A succulent, cherry-edged sangiovese, Villa di Capezzana Carmignano 2004 complements the sweetbreads' earthiness.