| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian , Veg1 |
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 |
sm |
Onion; peeled, cut in half |
| 1 |
ts |
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 |
ts |
Yeast extract |
| 2 |
tb |
Comfiour |
| 1 |
tb |
Tomato pur.e |
INSTRUCTIONS
FOR APPROXIMATELY ONE PINT O
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 pur.e 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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