Braised Chestnuts in Red Wine Gravy

Vegetables and chestnuts are simmered in wine and water, then thickened into a rich, savory vegetarian gravy.

Vegetarian Side Dish Christmas Winter Gravy

Estimated Nutrition

Calories

241.8

kcal / serving

1450.5 kcal total

Carbs

28g

per serving

168.2 g total

Fat

5.1g

per serving

30.5 g total

Protein

3.3g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

CondimentsSauces

tsp

Yeast Extract

tbsp

Tomato Puré

Dairy

tbsp

Butter

alternative to sunflower oil

Liquids

570

Water

570

Red Wine

NutsSeeds

170

Chestnut

dried, soaked in cold water overnight

tsp

Garlic

crushed

piece

piece

tsp

tsp

sprig

fresh

sprig

Parsley

fresh

OilsFats

tbsp

Sunflower Oil

alternative to butter

Vegetables

Carrot

cut in half

Celery

cut in half

Leek

cut in half

piece

Onion

small, peeled and cut in half

Method

Serve the gravy and chestnuts with a nut roast.

Drain and rinse the soaked chestnuts, removing any loose skins or damaged nuts.

Fry chestnuts, vegetables, spices, and fat in a 1.5 litre saucepan until browned.

Add 570ml water and 570ml wine, bring to a boil, and simmer covered for 90 minutes.

Strain the stock into a clean pan and reserve the chestnuts for garnish.

Discard the boiled vegetable mixture.

Mix yeast extract, cornflour, and tomato purée with 4 tbsp cold water to form a paste.

Stir the paste into the hot stock and simmer for 5 minutes until thickened.