Ingredients
- 2 onions (thinly sliced)
- 1 medium butternut squash (peeled, seeded and diced)
- Simmer water
- About 400g mixed sliced mushrooms (we used shiitake mushrooms and chestnut mushrooms)
- 1 medium swede (peeled, diced)
- 200g chopped chestnuts (buy peeled, cooked and ready to use)
- Sea salt (to taste)
- Small handful of fresh thyme (finely chopped)
- Handful of fresh tarragon (optional)
Method
- 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
- Season to taste and serve with fresh tarragon
- Optional: upgrade with legume protein!
< li >After cooking, reduce the heat, cover with a lid and simmer gently for 40-60 minutes
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