Ingredients: Oil for frying
1 large onion, chopped
4 cups (8 oz, 225 g) sliced mushrooms
2 medium carrots, chopped
2 sticks of celery, chopped
Fresh or dried herbs to taste (thyme, sage or parsley - whatever you have to hand)
1 tbsp. soy sauce
One 12 oz (320 g) can of unsweetened chestnut purée
2 cups (16 fl oz, 480 ml) vegetable stock or water
Directions: Oven: Pre-heat to 350F (180C)
Lightly fry the onion in the oil until soft - about five minutes,
Add the mushrooms, carrots and celery. Cook for a further five minutes.
Add the remaining ingredients. Transfer to an oven-proof dish. Bake for 30 to 40 minutes.
Date Posted: 19/08/2006 Rate :
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Potato gnocchi