Vegetarian Stew with Potatoes Parsnip Swede and Chestnuts
A Glug of Oil
A Glug of Oil
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Ingredients

  • To serve 4 you will need
  • a knob of butter and a glug of olive oil
  • 2 onions a few new potatoes - skin on and cut into quarters
  • sprig rosemary
  • pinch salt
  • 2 teaspoons juniper berries
  • 2 carrots 1 parsnip ½ swede
  • 5 tablespoons Marsala wine
  • 2 tablespoons plain flour
  • 150 g chestnuts - ready roasted and vacuum packed
  • 2 bay leaves
  • 500 ml vegetable stock - I used a Knorr chicken stock pot
  • freshly ground black pepper
  • 4 chestnut mushrooms
  • handful dried porcini mushrooms - rehydrated in warn water for about 20 minutes 2 tablespoons wholegrain mustard
  • 2 tablespoons redcurrant jelly

Instructions

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