Autumn casserole with chestnuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sunflower oil |
| 12 | ounces | Leeks; trimmed and diced |
| 3 | Sticks of celery; chopped | |
| 12 | ounces | Parsnips; trimmed and diced |
| 12 | ounces | Carrots; peeled and diced |
| 2 | ounces | Chestnuts |
| Extra chopped parsley | ||
| 2 | pints | Stock |
| 1 | Bay leaf | |
| 3 | tablespoons | Chopped fresh parsley |
| 3 | teaspoons | Chopped fresh thyme |
| 1 | tablespoon | Shoyu |
| Salt and pepper | ||
Directions
FOR GARNISH
Chestnuts work well with root vegetables and also make this casserole more of a meal. l like to puree some of the cooked mixture to make the background texture more substantial. As with most dishes of this kind, they are best made the day before and reheated. Serve this with green vegetables and baked potatoes for a complete meal. 1. Heat the oil and gently fry the leeks and celery until fairly soft. Add the root vegetables and chestnuts and cook for a few minutes, stirring well.
2. Pour over the stock and mix in the herbs. Add the shoyu. Bring the casserole to the boil, simmer for 1½ hours or until all the vegetables and chestnuts are quite soft.
3. Remove approximately a cup full of vegetables and liquid. Puree this until smooth, then stir back into the casserole. Season to taste. Then serve garnished with the extra chopped parsley.
Recipe by Sarah Brown (The Vegetarian, November 1992) Courtesy of The Vegetarian Society (UK)
Submitted By KAREN MINTZIAS On 09-16-95