Vegetarian Stew with Potatoes Parsnip Swede and Chestnuts

A really tasty stew of potatoes, swede, parsnip, carrots and onions cooked in a lovely rich Marsala sauce.

Nigel Slater calls this 'Hearty Party Hotpot' and this is my version with timings adjusted

The addition of some fantastic smelling juniper berries really make this dish. Roasted chestnuts are then added along with some mushrooms. Perfect warming and filling vegetarian meal.

Now, I used chicken stock, but of course vegetable stock is the way to go for any vegetarians out there. I added potatoes to my version just to make it more of a meal. Crusty bread is vital for dipping and mopping.

I did find the timings given in the original recipe to be slightly wrong. Okay, I know I added potatoes which take a while to cook, but the carrots and swede alone wouldn't be cooked through in the 35 minutes the recipe says for the whole dish.

So with that in mind, this is my recipe and how long it actually took.




vegetarian,stew,vegetables,recipe,potatoes
Main,Stew,Vegetarian
English
Yield: 4-6
Author:
Vegetarian Stew with Potatoes Parsnip Swede and Chestnuts

Vegetarian Stew with Potatoes Parsnip Swede and Chestnuts

I made this but not being vegetarian I used chicken stock.

ingredients:

  • a knob of butter and a glug of olive oil
  • 2 onions
  • a few new potatoes - skin on and cut into quarters
  • sprig rosemary
  • pinch salt
  • 2 teaspoons juniper berries
  • 2 carrots
  • 1 parsnip
  • ½ swede
  • 5 tablespoons Marsala wine
  • 2 tablespoons plain flour
  • 150g chestnuts - ready roasted and vacuum packed
  • 2 bay leaves
  • 500ml vegetable stock 
  • freshly ground black pepper
  • 4 chestnut mushrooms
  • handful dried porcini mushrooms - rehydrated in warm water for about 20 minutes
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons redcurrant jelly

instructions:

How to cook Vegetarian Stew with Potatoes Parsnip Swede and Chestnuts

  1. Roughly chop the onions and slowly soften them in a large, heavy cast iron or flameproof casserole with a little butter and olive oil.
  2. You can throw in the potatoes at the same time as they will take a while to cook anyway so they might as well get going.
  3. Pick the leaves from a sprig of rosemary and chop finely. Tip the chopped leaves into a mortar and pestle with a pinch of salt and the juniper berries.
  4. Give them a good bashing then add to the onions and potatoes.
  5. Now chop the carrots, swede and parsnip into hearty sized chunks, and add those too.
  6. To start to make a sauce:
  7. Add in a few glugs of Marsala wine.  Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce.
  8. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 40 minutes with a lid on.
  9. Quarter the chestnut mushrooms; then add them to the pot along with a handful of rehydrated porcini.
  10. This will give the stew a lovely depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let it all simmer gently with the lid on for about an hour and a half.
  11. Serve with crusty bread for dipping and mopping.
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2 comments

  1. I've been experimenting with Juniper berries...added them to a sausage casserole the other day...was fab. A nice hearty warming meal here Jan.

    ReplyDelete
  2. That looks hearty and wholesome. Perfect for these gray January nights.

    ReplyDelete

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Cheers
Jan