Rutabaga Stew with Chestnuts
Peel, rinse and dice rutabagas and potatoes. Peel and slice carrots.
With a sharp knife, score the bottom of each chestnut with an "x." Place chestnuts on a baking sheet and bake in a preheated oven at 225°C (approximately 425°F), until shells crack and darken, about 20 minutes.
Remove chestnuts from oven, let cool slightly, then peel and crumble nuts. Rinse savory and shake dry.
Combine rutabaga, potatoes and carrots in a saucepan. Add broth and savory and bring to a boil. Simmer about 15 minutes over medium heat, then add chestnut pieces and simmer 5 minutes more.
Mix flour with 4 tablespoons water. Stir flour mixture into stew, bring to a boil and simmer until thickened. Season with salt and pepper and serve garnished with additional fresh savory, if desired.