Swede Stew with Chestnuts

Ingredients

• 300 g swede (rutabaga)
• 250 g Potatoes
• 125 g carrots
• 125 g chestnuts (sweet chestnuts)
• 300 ml Vegetable broth
• 2 sprigs of bean herb
• 1 tbsp flour
• Salt
• ground pepper

Instructions

1. 1.

   Peel and wash the swedes and potatoes, then cut them into small cubes. Peel the carrots and slice them.

2. 2.

   Score the chestnuts crosswise, place on a baking sheet, and roast in a hot oven (225°C; about 20 minutes) until the skins crack and darken.

3. 3.

   Remove, let cool slightly, then peel and crumble the flesh. Wash the bean herb and shake off excess moisture.

4. 4.

   Add swedes, potatoes, and carrots to a pot, pour in broth, and add the bean herb; bring to a boil and simmer over medium heat for about 15 minutes, then add the chestnut pieces and continue cooking for another 5 minutes.

5. 5.

   Whisk flour with 4 tbsp water, stir into the stew, bring to a boil and thicken. Season with salt and pepper, garnish with fresh bean herb if desired.