Chestnut Stew
Experience the heartwarming comfort of Chestnut Stew, a rustic and nourishing dish that celebrates the earthy sweetness of roasted chestnuts. Slow-simmered with vibrant root vegetables like carrots, parsnips, and celery in a fragrant vegetable broth infused with thyme and bay leaf, this stew is the perfect balance of hearty and wholesome. A touch of tomato paste adds depth, while freshly chopped parsley provides a pop of freshness in every spoonful. Ready in just over an hour, this gluten-free, vegetarian dish is ideal for cozy dinners or holiday gatherings. Serve it alongside crusty bread or over steamed rice for a satisfying meal that brings seasonal flavors to the forefront.
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Recipe Information
Ingredients
- 500 grams fresh chestnuts
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 cloves garlic cloves
- 1 liter vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 medium parsnip
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 whole bay leaf
Instructions
Preheat your oven to 200°C (400°F). Using a sharp knife, score an 'X' into the flat side of each chestnut.
Place the chestnuts on a baking sheet and roast in the oven for 15 minutes. Remove and let them cool slightly before peeling off the shells and inner skins.
While the chestnuts are roasting, dice the onion, carrots, celery, and parsnip into small bite-sized pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the carrots, celery, parsnip, and minced garlic to the pot. Cook for an additional 5 minutes, stirring occasionally.
Stir in the tomato paste, dried thyme, and bay leaf. Cook for 1 minute to release the aromas.
Pour in the vegetable broth and stir to combine. Add the roasted and peeled chestnuts to the pot.
Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender and the chestnuts are soft.
Season the stew with salt and black pepper to taste. Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve warm with crusty bread or over steamed rice.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 17.8 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
