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Rich Chestnut Casserole

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Veg2, Vegetarian 6 servings

INGREDIENTS

Olive oil; for frying
3 md Parsnips; chopped
6 oz Baby onions
2 lg Red peppers; seeded and chopped
1 Aubergine; chopped
1 Courgette; sliced
6 oz Button mushrooms
3 Leeks; sliced
24 Fresh chestnuts; cooked and peeled
1 pt Passata
8 oz Fresh plum tomatoes; chopped
1/2 pt Red wine
1 ds Vinegar
2 Bay leaves
2 Cloves garlic; crushed
Salt and freshly ground black pepper
1 oz Fresh marjoram chopped
2 md Potatoes; par-boiled and
; sliced

INSTRUCTIONS

FOR THE CASSEROLE
FOR THE SAUCE
FOR THE TOPPING
1. Heat the oil in a saucepan, add the parsnips and fry until soft.
2. Add all the remaining vegetables, except the leeks and chestnuts and
continue cooking on a medium heat for 5 minutes.
3. Combine the sauce ingredients, then add to the vegetables.
4. Transfer to a casserole dish and cook in a preheated oven for 45 minutes
at 200°C/400°F/Gas Mark 6, then add the leeks and chestnuts and cook for a
further 15 minutes.
5. Remove the casserole from the oven, cover with potato slices and brown
under a hot grill. Serve with pickled red cabbage.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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