Hearty winter stew

Hearty winter stew


  1. 2 onions (thinly sliced)
  2. 1 medium butternut squash (peeled, seeded and diced)
  3. Simmer water
  4. About 400g mixed sliced mushrooms (we used shiitake mushrooms and chestnut mushrooms)
  5. 1 medium swede (peeled, diced)
  6. 200g chopped chestnuts (buy peeled, cooked and ready to use)
  7. Sea salt (to taste)
  8. Small handful of fresh thyme (finely chopped)
  9. Handful of fresh tarragon (optional)


  • In a large casserole dish, heat your favorite cooking oil or fat (we used coconut oil – you can also use canola oil to name a few)< / li>
  • Fry the onions for a few minutes until soft and translucent
  • Add the swedes, squash, mushrooms and other casserole spices and sauté for about 10 minutes… until the mushrooms are soft
  • Stir in the fresh thyme and chestnuts, almost cover the ingredients with boiling water (if in doubt, add less, otherwise the stew will be too runny), season a little more
  • < li >After cooking, reduce the heat, cover with a lid and simmer gently for 40-60 minutes

  • Season to taste and serve with fresh tarragon
  • Optional: upgrade with legume protein!
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