🍽️ Steckrübeneintopf with Chestnuts

Name: Steckrübeneintopf with Chestnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g swede; 250 g potatoes; 125 g carrots; 125 g chestnuts (sweet chestnuts); 300 ml vegetable broth; 2 sprigs savory; 1 tbsp flour; salt; pepper (from the mill)

309 kcal · 30 min · 4 servings

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Ingredients

300 g swede
250 g potatoes
125 g carrots
125 g chestnuts (sweet chestnuts)
300 ml vegetable broth
2 sprigs savory
1 tbsp flour
salt
pepper (from the mill)

Instructions

1. Peel the rutabaga and potatoes, wash them thoroughly, and cut into small cubes. Peel the carrots and slice them.
2. Score the chestnuts crosswise on the top, place them on a baking sheet, and roast in a preheated oven at 225°C for about 20 minutes, until the shells burst and darken.
3. Remove the chestnuts, let them cool slightly, then peel and crumble the flesh. Rinse the savory and shake off excess water.
4. Place the rutabaga, potatoes, and carrots in a pot, add the broth and the savory; bring to a boil and simmer for about 15 minutes. Then stir in the chestnut pieces and cook for another 5 minutes.
5. Mix the flour with 4 tablespoons of water, stir it into the stew, and bring to a boil to thicken. Season with salt and pepper, and garnish with fresh savory if desired.

Nutrition per serving

kcal: 309
Protein: 8 g · Fett/Fat: 2 g · Carbs: 64 g