|Recipe Name:||Autumn Casserole With Chestnuts||Submitted by:||Administrator|
|Number of Servings:||1|
1 Tablespoon(s) Sunflower oil
12 Ounce(s) Leeks, trimmed and diced
3 Sticks celery, chopped
12 Ounce(s) Parsnips, trimmed and diced
12 Ounce(s) Carrots' peeled and diced, Carrots' peeled and diced
2 Ounce(s) Chestnuts
2 Pint(s) stock
1 Bay leaf
3 Tablespoon(s) Chopped fresh parsley
3 Teaspoon(s) Chopped fresh thyme
1 Tablespoon(s) Shoyu
Salt and pepper
Extra chopped parsley for
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. Pour over the stock and mix in the herbs. Add the
shoyu. Bring the casserole to the boil, simmer for 1 1/2 hours or
until all the vegetables and chestnuts are quite soft. Remove
approximately a cup full of vegetables and liquid. Pure this until
smooth, then stir back into the casserole. Season to taste. Then serve
garnished with the extra chopped parsley. Converted by MC_Buster.
NOTES : Chestnuts work well with root vegetables and also make this
casserole more of a meal. I like to pure 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.
Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 250
Total Fat: 27.9g