Rich chestnut casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil; for frying | ||
| 3 | mediums | Parsnips; chopped |
| 6 | ounces | Baby onions |
| 2 | larges | Red peppers; seeded and chopped |
| 1 | Aubergine; chopped | |
| 1 | Courgette; sliced | |
| 6 | ounces | Button mushrooms |
| 3 | Leeks; sliced | |
| 24 | Fresh chestnuts; cooked and peeled | |
| 1 | pint | Passata |
| 8 | ounces | Fresh plum tomatoes; chopped |
| ½ | pint | Red wine |
| 1 | dash | Vinegar |
| 2 | Bay leaves | |
| 2 | Cloves garlic; crushed | |
| Salt and freshly ground black pepper | ||
| 1 | ounce | Fresh marjoram chopped |
| 2 | mediums | Potatoes; par-boiled and |
| ; sliced | ||
Directions
FOR THE CASSEROLE
FOR THE SAUCE
FOR THE TOPPING
1. Heat the oil in a saucepan, add the parsnips 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.
4. Transfer to a casserole dish and cook in a preheated oven for 45 minutes at 200øC/400øF/Gas Mark 6, then add the leeks and chestnuts and cook for a further 15 minutes.
5. Remove the casserole from the oven, cover with potato slices and brown under a hot grill. Serve with pickled red cabbage.
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