cat lover
02-19-2007, 12:34 PM
This recipe is from VegWorld
Chestnuts are high in protein and low in fat. This can either be a light dinner or used as a side dish.
2 tbsp olive oil
1 large onion, chopped
4 cups sliced mushrooms
2 medium carrots, chopped
2 sticks of celery, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh thyme, chopped
2 tbsp soy sauce
1 can (12 oz) of unsweetened chestnut puree
2 cups vegetable stock
salt & pepper, to taste
1/2 cup toasted chestnuts, chopped
1/2 cup breadcrumbs
Lightly fry the onion in oil until soft.Add mushrooms, carrots and celery and cook for another five minutes. Add herbs, soy sauce, chestnut puree,vegetable stock, salt, and pepper. Transfer to a baking dish and sprinkle toasted chestnuts and breadcrumbs on top. Bake at 350 degrees for 30 to 40 minutes. 4 main dish servings
Chestnuts are high in protein and low in fat. This can either be a light dinner or used as a side dish.
2 tbsp olive oil
1 large onion, chopped
4 cups sliced mushrooms
2 medium carrots, chopped
2 sticks of celery, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh thyme, chopped
2 tbsp soy sauce
1 can (12 oz) of unsweetened chestnut puree
2 cups vegetable stock
salt & pepper, to taste
1/2 cup toasted chestnuts, chopped
1/2 cup breadcrumbs
Lightly fry the onion in oil until soft.Add mushrooms, carrots and celery and cook for another five minutes. Add herbs, soy sauce, chestnut puree,vegetable stock, salt, and pepper. Transfer to a baking dish and sprinkle toasted chestnuts and breadcrumbs on top. Bake at 350 degrees for 30 to 40 minutes. 4 main dish servings