Parsnip, carrot and chestnut stew

2 leeks
1 large carrot
1 large parsnip
2 cloves garlic
2tbsp olive oil
1/2tsp dried oregano
1/2tsp dried sage
1tbsp flour
200ml vegetable stock
200ml red wine
1tbsp soy sauce
1can borlotti beans
300g chestnuts
  • Cook and peel the chestnuts
  • Slice the leeks and heat the olive oil in a casserole pan
  • Add the leeks and gently sauté for 5 minutes
  • Meanwhile chop the parsnips, carrots and garlic
  • Add the vegetables to the pan with the dried herbs
  • Stir in the flour to coat the vegetables, and then slowly add the stock, soy sauce and red wine
  • Add the beans and chestnuts and simmer for about 20 minutes, season and serve
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Izzy Silvester