Chestnut Vegetable Stew
The Chestnut Cook Book
This recipe hails from Southern France and is a delicious side dish to accompany a winter meal.
Prep Time
20 minutes
Cook Time
75 minutes
Yield
6 Servings
Ingredients
1 pound chestnuts (fresh)
1 onion
2 tablespoons butter
2 cabbage, green (leaves, large)
2 carrot
1 turnip
2 potato
2 celery (stalks, with green tops)
3 cups stock, chicken
1 tablespoon parsley, fresh (chopped)
Instructions
Roast and peel the chestnuts.* Chop the onion and sauté in butter in the bottom of a soup pot. Chop the vegetables and add to the onion. Add the chestnuts and the chicken stock. Simmer for 30 minutes. Add the parsley just before serving and add salt and pepper to taste.
Notes
*To roast chestnuts, cut a slash or an “X” into the shell, but not into the meat. Place nuts on a cookie sheet, sprinkle generously with water, and bake at 400 degrees F for 15-20 minutes. Let cool slightly (but not too much!) and then peel.