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imageServes 6


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


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