Borlotti Bean & Chestnut Stew

Borlotti Bean & Chestnut Stew

Celeriac Mash with Borlotti Bean and Chestnut Stew

Serves: 4
Dietary: vegan
Ingredients:
2 medium leeks, cut into thin rounds
2 tbsps olive oil
2 medium carrots, cut into thick rounds
3 garlic cloves, peeled and finely sliced
4 sage leaves
2 large sprigs of rosemary
1 tbsp fresh oregano, chopped
1 tbsp plain flour
200ml red wine
300ml water
1 tsp vegetable bouillon powder
1 bay leaf
2 fresh or dried red chillies, deseeded
4 tomatoes, cored and roughly chopped
1 tbsp shoyu
400g tin borlotti beans or 200g cooked borlotti beans
250g chestnuts, ready cooked
Handful of fresh parsley, chopped
Salt and freshly ground black pepper

Method:
Heat the olive oil in a large lidded saucepan and sauté the leeks until softened.
Add the carrots, garlic, sage, rosemary and oregano, cook for a few minutes with the lid on.
Stir in the flour, followed by the red wine, water, vegetable bouillon powder, bay leaf, chillies, tomatoes and shoyu.
Simmer for 20 minutes, until the carrots are tender but still have a bite to them.
Add the borlotti beans and chestnuts.
Check the seasoning and cook for a further 10 minutes.
Finish with chopped parsley and a twist of freshly ground black pepper.
Serve with Celeriac and Potato Mash

Tips: The most convenient chestnuts to use are the vacuum packed cooked chestnuts. If you use tinned chestnuts make sure they are un-sweetened.

Celeriac & Potato Mash

Ingredients:
250g celeriac, peeled and cubed
250g potatoes, peeled and cubed
40g capers, drained
1 tbsp fresh parsley, roughly chopped
1/2 tsp wholegrain mustard
1 tbsp margarine or butter
freshly ground black pepper

Method:
Boil celeriac and potato until soft and mashable. Add the capers, parsley, mustard and margarine or butter to the celeriac mix and mash.
Season with lots of black pepper.

Party On My Plate

OTHER POINTS!

I didn’t buy shoyu but used low salt soy sauce instead.  The original recipe states to steam or microwave the celeriac and potato, or at least boil them separately.  I cubed them and boiled them together, with salt, for about half an hour and it worked fine. I also used olive oil to mix the mash instead of butter or magarine – butter isn’t vegan after all!  This lasted about a week in my cauldron and tasted better each day.

Recipe from Demuths Restaurant cookbook, also found here: http://www.demuths.co.uk/recipes/winter/borlotti_bean_and_chestnut_stew

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