Chestnut Casserole

Serves 4-6

Ingredients

  • 2 tbsp Olive oil
  • 1 Leek trimmed and finely sliced
  • 2 Celery sticks finely sliced
  • 2 Carrots cut into matchsticks
  • 1 Red pepper cut into strips
  • 1 piece (to taste) Root ginger, grated
  • 2 Bay leaves
  • 1 pinch Grated nutmeg
  • 25 g Wholemeal flour
  • 300 ml Vegetable stock
  • 150 ml Red wine
  • 450 g Fresh chestnuts, or 225g dried chestnuts, soaked
  • 1 tsp Demerara sugar
  • 2 tsp tamari or soy sauce
  • Seasoning
  • Fresh chopped parsley, to garnish
  • Rice or noodles, to serve

Instructions

1

In a large pan or casserole dish, heat the oil then add the prepared vegetables. Cover and fry gently until soft.

2

Stir in the ginger, bay leaves, nutmeg and flour, and mix well.

3

Gradually add stock and wine, blending well. Bring to the boil stirring occasionally. Add the chestnuts and seasoning; cover and simmer over a low heat for 20 minutes, or until the chestnuts are soft but not falling apart.

4

Add sugar and soy sauce. Season to taste and garnish with parsley before serving. serve with rice or noodles.