Rich Chestnut Casserole

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Rich Chestnut Casserole

Serves 6

For the Casserole:

olive oil, for frying

3 medium parsnips or carrots, chopped

6oz/175g baby onions

1/2 med. eggplant, chopped

2 med. zucchini, sliced

6oz/175g button mushrooms

3 leeks, sliced

24 fresh chestnuts, cooked and peeled

 

For the Sauce:

3 oz/100g tomato paste

4-5 fresh tomatoes, chopped

½ cup red wine

dash of vinegar

2 bay leaves

2 cloves garlic, crushed

salt and freshly ground black pepper

1oz/25g fresh marjoram or oregano chopped

 

For the Topping:

2 medium potatoes, par-boiled and sliced

 

1. Heat the oil in a saucepan, add the parsnips or carrots and fry

until soft.

2. Add all the remaining vegetables, except the leeks and chestnuts

and continue cooking on a medium heat for 5 minutes.

3. Combine the sauce ingredients, then add to the vegetables. Simmer

20 minutes.

4. Transfer to a casserole dish, add the leeks and chestnuts and cook

in a preheated oven for 15 minutes at 200°C/400°F.

5. Remove the casserole from the oven, cover with potato slices and

brown under a hot grill.

Serve with pickled red cabbage and mashed potatoes or yams.

 

Based on a recipe from CORDON VERT COOKERY SCHOOL:

http://www.vegsoc.org/cordonvert/recipes/greens.html