GOLDEN WONDERS

Autumn Casserole with Chestnuts

Chestnuts work well with root vegetables and also make this casserole more of a meal. I like to purée 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.

Ingredients

1tbsp sunflower oil
12oz / 350g leeks, trimmed and diced
3 sticks of celery, chopped
12oz / 350g parsnips, trimmed and diced
12oz / 350g carrots' peeled and diced
2oz / 50g chestnuts
2 pints / 1.2L stock
1 bay leaf
3tbsp chopped fresh parsley
3tsp chopped fresh thyme
1tbsp shoyu
salt and pepper
extra chopped parsley for garnish

Method

2. Pour over the stock and mix in the herbs.
Add the shoyu.
Bring the casserole to the boil, simmer for 1½ hours or until all the vegetables and chestnuts are quite soft.

3. Remove approximately a cup full of vegetables and liquid.
Purée this until smooth, then stir back into the casserole.
Season to taste.

Then serve garnished with the extra chopped parsley.

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