Tags
butternut, carrots, chestnuts, parsnips, potimarron, red wine, vegetables
Serves 6
Ingredients:
2 tablespoons olive oil
1 large onion, sliced
150 g / 5 oz bacon, cut into pieces or lardons
1 medium potimarron / pumpkin / butternut, peeled and cut into cubes ( about 500 g / 1 lb)
3 carrots, peeled and cut into chunks
3 parsnips, peeled and sliced
1 celery stalk, cut into pieces
20 cooked chestnuts
1 garlic clove, crushed
Salt and freshly ground black pepper
120 ml / 1/2 cup red wine
80 ml / 1/3 cup beef or veal stock
Fresh parsley, roughly chopped for garnish
Fresh chives, chopped
Preparation:
In a large dutch oven, heat the oil over medium heat
Add the onion and cook until soft and translucent, about 3 minutes
Add the lardons and cook another 4 minutes
Add the butternut, carrots, parsnip, celery, chestnuts and garlic
Add salt and pepper and cook for about 5 minutes, stirring
Add the wine and stock and cook for a few minutes
Cover, reduce to a simmer and cook for about 20 to 30 minutes until the vegetables are tender
Stir in the butter, parsley and chives
Enjoy!
Maison Travers 
I love this recipe so much, I’m thinking of making it for Thanksgiving this year. Thanks Nadia!
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How lovely to think a classic French recipe will be enjoyed at Thanksgiving. Thomas Jefferson would be proud.
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Very nice autumnal side dish. Perhaps I’d use fat rendered from the lardons to cook everything else instead of the oil.
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That would be ideal. Unfortunately my lardons were not very fatty.
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Hey . I have planned on starting a bake off a way to collab with different bloggers on a weekly basis. Would you like to become a part of this collab . It’s a great way to spread word about you blog and to get more readers to read you post.
If you accept I will send you the details.
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Accept
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