Try this Braised Chestnuts in Red Wine Gravy recipe, or contribute your own.
Suggest a better descriptionDrain and rinse chestnuts, remove loose skins and discard 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 until the mixture starts to brown. Add water and wine, bring to the boil and simmer with lid on for 90 minutes. 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. Discard remaining vegetable mixture. Mix yeast extract, comflour, and tomato pur?e to a paste with 4 tbsp cold water and stir into the hot chestnut stock. Bring to the boil stirring frequently, simmer for 5 minutes until 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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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 6 servings | ||
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Calories: 134 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.5mg | 0 % | |
Potassium 200.5mg | 5 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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