| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg2, Vegetarian | 1 | servings |
INGREDIENTS
| 1 | tb | Sunflower oil |
| 12 | oz | Leeks; trimmed and diced |
| 3 | Sticks celery; chopped | |
| 12 | oz | Parsnips; trimmed and diced |
| 12 | oz | Carrots' peeled and diced |
| 2 | oz | Chestnuts |
| 2 | pt | Stock |
| 1 | Bay leaf | |
| 3 | tb | Chopped fresh parsley |
| 3 | ts | Chopped fresh thyme |
| 1 | tb | Shoyu |
| Salt and pepper | ||
| Extra chopped parsley for garnish |
INSTRUCTIONS
1. Heat the oil and gently fry the leeks and celery until fairly soft. Add the root vegetables and chestnuts and cook for a few minutes, stirring well. 2. Pour over the stock and mix in the herbs. Add the shoyu. Bring the casserole to the boil, simmer for 1 1/2 hours or until all the vegetables and chestnuts are quite soft. 3. Remove approximately a cup full of vegetables and liquid. Pur.e this until smooth, then stir back into the casserole. Season to taste. Then serve garnished with the extra chopped parsley. Converted by MC_Buster. NOTES : Chestnuts work well with root vegetables and also make this casserole more of a meal. I like to pur.e 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. Converted by MM_Buster v2.0l.
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