Rich chestnut casserole

6 servings

Ingredients

Quantity Ingredient
Olive oil; for frying
3 mediums Parsnips; chopped
6 ounces Baby onions
2 larges Red peppers; seeded and chopped
1 Aubergine; chopped
1 Courgette; sliced
6 ounces Button mushrooms
3 Leeks; sliced
24 Fresh chestnuts; cooked and peeled
1 pint Passata
8 ounces Fresh plum tomatoes; chopped
½ pint Red wine
1 dash Vinegar
2 Bay leaves
2 Cloves garlic; crushed
Salt and freshly ground black pepper
1 ounce Fresh marjoram chopped
2 mediums Potatoes; par-boiled and
; sliced

Directions

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 200øC/400øF/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.

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