| 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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