Chestnut Stew

[Guest guest]

Something warm and filling for winter:

Shoshana

 

Chestnut Stew

Serves 6

 

For the Casserole:

olive oil, for frying

2 parsley roots, cut in rounds

2 large carrots, cut in rounds

1 cups pumpkin, diced

2 small zucchini, quartered and cut into triangles

1 basket button mushrooms

3 leeks, sliced

1 cup white wine

50 fresh chestnuts, cooked and peeled (buy 1 kg, 2 lbs)

 

For the Sauce:

800g (28 oz) chopped tomatoes (canned or fresh)

dash of vinegar

2 cloves garlic, crushed

salt and freshly ground black pepper

fresh marjoram or rosemary, to taste

 

1. Heat the oil in a saucepan, add the parsley roots and carrots;

stir-fry until they just begin to get soft.

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

continue cooking on a medium heat for 10 minutes.

3. Add chestnuts and wine, simmer on low for 5-10 minutes.

4. Remove the vegetables and chestnuts to a baking dish, leaving any

liquid in the pan.

5. Add sauce ingredients to the pan and simmer 10 minutes.

6. Pour sauce over vegetables and cook in a preheated oven for 40

minutes at 180°C/350°F.

Good served with red cabbage salad.

This recipe is very flexible, both in terms of the vegetables and

cooking times.