Rutabaga Stew with Chestnuts

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Rutabaga Stew with Chestnuts
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
2
Ingredients
300 grams Rutabaga
250 grams potatoes
125 grams carrots
125 grams Chestnuts
300 milliliters Vegetable broth
2 stems Savory
1 tablespoon Pastry flour
salt
freshly ground peppers
How healthy are the main ingredients?
potatocarrotChestnutsalt

Preparation steps

1.

Peel, rinse and dice rutabagas and potatoes. Peel and slice carrots.

2.

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. 

3.

Remove chestnuts from oven, let cool slightly, then peel and crumble nuts. Rinse savory and shake dry.

4.

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.

5.

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.