This hearty vegetarian stew is pretty speedy to make, but if you want to get ahead of time, cook it up to the point before you add the cabbage, then cool and chill until you are ready to eat – it will keep for up to three days in the fridge.
When you want to dish it up, heat it through, then add the cabbage and continue with the recipe. Although it needs nothing to accompany it, I love to serve this with some crusty fresh bread to soak up the sauce.
Here’s the recipe for a warming chestnut, mushroom and savoy cabbage stew.
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- Butter 50g
- Olive oil 1 tsp
- Banana shallots 200g, peeled and cut in half through the root
- Chestnut mushrooms 500g, quartered
- Garlic 1 clove, crushed
- Bay leaves 2
- Rosemary 2 sprigs
- Vegetable stock 750g
- Dry sherry 150ml, (Or white wine, or extra stock)
- Cooked chestnuts 300g, halved
- Savoy cabbage 400g, finely sliced
- Butter 1 tbsp, softened
- Plain flour 1 heaped tbsp
- Dijon mustard 1 tbsp
- Flatleaf parsley 1 handful, chopped
- Salt and freshly ground black pepper
Recipe by Genevieve Taylor