Sour chestnuts potato stew with Leek, white beans, marjoram and Parsley
European Autumn Kitchen Recipe

Chestnut and Potato Stew

The chestnuts potato stew is partly stamped instead of pureed. Thus it remains rustic, while potato starch and crushed chestnuts naturally bind the broth.

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Total time 55 min
Calories 485 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Sour chestnuts stew without heavy cream sauce

Pre-cooked, vacuumed chestnuts saves time and already has a soft, floury structure. Only place them in the pot after the potatoes, so that they do not completely decay. A small part of the stew is finally crushed with the potato stamper. This creates bonding while whole beans, leek rings and maroon pieces are preserved.

Vegetarian Dinners One-Pot Recipes Dinner Autumn Recipes

Recipe

Chestnut and Potato Stew

Potatoes, cooked chestnuts, leek and white beans make a naturally thick vegetarian stew seasoned with marjoram.

Ingredients

4 servings

Method

  1. 1

    Prepare vegetables

    Cut potatoes and Carrots into cubes of about 2 cm. Cut Leek lengthwise, wash thoroughly and cut into rings. Rinse beans.

  2. 2

    Sweat vegetables

    Heat oil in a large pot. Sweat Onion, Carrots and Leek for 5 minutes on medium heat without tanning heavily.

  3. 3

    Cook potatoes

    Add potatoes, broth, marjoram and bay leaf. Boil and simmer gently for 15 minutes.

  4. 4

    chestnuts and beans complement

    Cut chestnuts roughly in half and add the beans to the pot. Cook for another 8 to 10 minutes until the potatoes are soft.

  5. 5

    Binding stew

    Remove bay leaf. Slice some potatoes, chestnuts and beans directly in the pot with a stamper until the broth becomes ally.

  6. 6

    Flavouring

    Stir in apple vinegar and Parsley. Season with salt and pepper and let the stew rest for 5 minutes.

Kitchen know-how

Tips for Chestnut and Potato Stew

Use only unsweetened chestnuts

Vacuumed or self-cooked chestnuts are natural for the stew. Sugared chestnut cream is not suitable.

Only one part of the stamping

Complete pureing makes the stew sticky and hides the different textures. Few stamping movements are enough for binding.

Variations

How to adapt this recipe

Roast 180 g diced smoked tofu separately crispy and place it on the stew only when serving.

For a non-vegetarian variant, skip 100 g of bacon cubes first and then sauté the vegetables in the spilled fat.

Nutrition per serving

485kcal
76.0 gCarbohydrates
16.0 gProtein
11.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Chestnut and Potato Stew

Yes. Cut them in crosswise, roast or cook them and remove shell and inner skin completely before weighing 250 g.

Acid can delay the softening of potatoes and beans. In the end, it lifts the sweetness of the chestnuts without prolonging cooking time.

Yes. It can become thicker when thawed. Warm it slowly and stir in some broth or water until the desired consistency.

Cannellini or butter beans are particularly creamy. Chickpeas also work, but give a firmer texture.

Keep cooking

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