Winter chestnut stew

Name: Winter chestnut stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves: 6
Ingredients: handful of fresh parsley, chopped, to serve; 2 clove garlic, finely chopped; salt and pepper; 400 g tinned tomatoes, chopped in their own juice; 50 g butter; 2 tablespoon vegetable oil; 1 bulb fennel, chopped; 2 teaspoon dried sage; 400 g whole chestnuts, drained if tinned or in a jar; 300 ml red wine; 1 onion, peeled and chopped; 2 celery stick, chopped

Preparation info

Serves:
6

Difficulty
Easy
Ready in
55 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Naomi (foodie and chalet menu colleague) is a champion of vegetarian food. She is not a vegetarian herself, but is passionate that those who do not wish to eat meat get a good deal at the dinner table. This is one of hers adapted from a family recipe.

Ingredients

1 onion, peeled and chopped
2 celery stick, chopped
1 bulb fennel, chopped

Main course
Stew
Vegetarian
Gluten-free
Winter

Method

Put the onions, celery, fennel, oil and butter into a pan and cook slowly with a lid on for 10 minutes. Add the tomatoes, wine, chestnuts and sage, and season well with salt and pepper. Add the garlic and bring to the boil, cover and simmer for 30 minutes or until all the vegetables are cooked through.
Remove the lid and continue to cook until the juices thicke