Amidst all the indulgence of the Festive season why not make this hearty and healthy Vegetarian stew for dinner one night or why not double it to have some leftovers when you have eaten your fill of turkey! 

Vegetable and Chestnut Stew

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  • 200g of cooked chestnuts
  • 2 carrots
  • 1 small celeriac
  • 2 red onions
  • 1 garlic clove
  • 750ml of tomato juice
  • 150g of purple sprouting or tender stem broccoli
  • 200g of curly kale
  • spring onions, 1 bunch
  • 10 sage leaves
  • 1 tsp ground cumin
  • 100g of butter
  • 200g of white breadcrumbs, fresh
  • 50ml of rapeseed oil
  • salt
  • black pepper, freshly ground


  1. To begin, peel and chop the two carrot and celeriac into large, evenly-sized chunks. Cook in salted boiling water until just cooked, then strain and set aside
  2. Peel and dice the onion, then peel and crush the garlic. Heat the rapeseed oil in a large saucepan over a medium heat. Once the oil is hot, cook the onion and garlic until just starting to colour
  3. Pour in the tomato juice and bring to the boil. Trim the broccoli into florets and chop the stalks into 3cm pieces. Add to the saucepan and cook for 2 minutes
  4. Add the cooked carrots & celeriac, the kale and the chestnuts to the sauce, then bring back to the boil. Chop the spring onions and 5 sage leaves, add to the sauce and season with the cumin, salt and pepper. Remove from the heat adds serve with crusty French baguette.