| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg1, Vegetarian | 6 | Servings |
INGREDIENTS
| 6 | oz | Dried chestnuts, soaked in |
| cold | ||
| water overnight | ||
| 3 | oz | Carrots, cut in half |
| 3 | oz | Celery, cut in half |
| 3 | oz | Leeks, cut in half |
| 1 | Onion, peeled cut in half | |
| 1 | t | Crushed garlic |
| Herbs & spices: 2 bay | ||
| leaves 2 cloves 5 ml / | ||
| 1tsp juniper | ||
| berries 5ml / 1 | ||
| tsp black | ||
| peppercorns sprig | ||
| fresh thyme sprig | ||
| fresh parsley 30ml | ||
| / 2tbsp | ||
| Butter or sunflower oil | ||
| 1 | pt | Water |
| 1 | pt | Red wine |
| 2 | t | Yeast extract |
| 2 | T | Comfiour |
| 1 | T | Tomato pure |
INSTRUCTIONS
Drain and rinse chestnuts, remove loose skins and discard any chestnuts with suspicious-looking holes. Place chestnuts, carrot, celery, leek, onion, garlic, loose spices and butter/oil in a 3-pint capacity saucepan. Fry together until the mixture starts to brown. Add water and wine, bring to the boil and simmer with lid on for 90 minutes. The chestnuts should be tender but not fall apart. Strain stock into a clean pan, pick out chestnuts from vegetables and save to garnish the nut roast. Discard remaining vegetable mixture. Mix yeast extract, comflour, and tomato pure to a paste with 4 tbsp cold water and stir into the hot chestnut stock. Bring to the boil stirring frequently, simmer for 5 minutes until thickened. Converted by MC_Buster. NOTES : The basis of this gravy is the rich cooking stock from the wine-braised chestnuts. It can be made several days in advance if necessary and kept covered in the fridge. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 902
Calories From Fat: 636
Total Fat: 70.4g
Cholesterol: 212mg
Sodium: 232.9mg
Potassium: 677.5mg
Carbohydrates: 6.2g
Fiber: 1.4g
Sugar: 2.1g
Protein: 53.7g