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Add a photoRaciónes: 6
Ingredientes
- 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 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 Butter or possibly sunflower oil
- 1 pt Water
- 1 pt Red wine
- 2 tsp Yeast extract
- 2 Tbsp. Comfiour
- 1 Tbsp. Tomato puree
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 144 | |
| Calories from Fat 9 | 6% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 42mg | 2% |
| Potassium 348mg | 10% |
| Total Carbs 18.25g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.13g | 1% |
| Protein 0.98g | 2% |
