Cost per serving $1.79 view details
- 6 ounce Dry chestnuts, soaked in cool water overnight
- 3 ounce Carrots, cut in half
- 3 ounce Celery, cut in half
- 3 ounce Leeks, cut in half
- 1 sm Onion, peeled, cut in half
- 1 tsp Crushed garlic
- Â Â Herbs & spices: 2 bay leaves, 2 cloves, 5 ml / 1tsp juniper berries, 5ml / 1 tsp black peppercorns, sprig fresh thyme, sprig fresh parsley, 30ml / 2tbsp
- Â Â Butter or possibly sunflower oil
- 1 pt Water
- 1 pt Red wine
- 2 tsp Yeast extract
- 2 Tbsp. Comfiour
- 1 Tbsp. Tomato puree
- Drain and rinse chestnuts, remove loose skins and throw away any chestnuts with suspicious-looking holes.
- Place chestnuts, carrot, celery, leek, onion, garlic, loose spices and butter/oil in a 3-pint capacity saucepan. Fry together till the mix starts to brown. Add in water and wine, bring to the boil and simmer with lid on for 90 min. The chestnuts should be tender but not fall apart. Strain stock into a clean pan, pick out chestnuts from vegetables and save to garnish the nut roast.
- Throw away remaining vegetable mix. Mix yeast extract, comflour, and tomato puree to a paste with 4 tbsp cool water and stir into the warm chestnut stock.
- Bring to the boil stirring frequently, simmer for 5 min till thickened.
- NOTES : The basis of this gravy is the rich cooking stock from the wine-braised chestnuts. It can be made several days in advance if necessary and kept covered in the fridge.
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|Amount Per Serving||%DV|
|Serving Size 268g|
|Recipe makes 6 servings|
|Calories from Fat 272||67%|
|Total Fat 30.99g||39%|
|Saturated Fat 19.44g||78%|
|Trans Fat 0.0g|
|Total Carbs 18.41g||5%|
|Dietary Fiber 0.9g||3%|