Vegetable Stew with Chestnuts
A hearty vegetable stew featuring fresh ingredients from the stews category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g rutabaga
- 400 g Potatoes
- 200 g carrots
- 200 g chestnuts
- 4 stalks bean sprout
- 600 ml Vegetable Broth
- 1 tbsp flour
- Salt
- ground pepper
Instructions
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1.
Peel the rutabaga and potatoes, then cut them into bite‑size cubes. Peel the carrots and slice them.
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2.
Score the shells of the chestnuts crosswise, place on a baking sheet, and bake in a hot oven (220 °C) for about 20 minutes until the shell cracks at the scored lines.
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3.
Wash and shake dry the bean sprout. Remove the chestnuts from the oven, let them cool briefly, then peel them.
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4.
Add the vegetable broth to a soup pot, along with the rutabaga and potato cubes, carrot slices, and bean sprout; bring to a boil and simmer covered over medium heat for 20 minutes. Add the chestnut pieces and cook everything another 5 minutes.
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5.
Whisk the flour with 4 tbsp water. Stir into the stew, bring back to a boil, and let thicken. Season with salt and pepper, then serve garnished with fresh bean sprout or thyme if desired.
