NOTE: The recipe that inspired me did not mention neither thyme, rosemary, ginger or garlic, but I think those flavours are required, and go well here. Alternatively at least a couple of bayleaves. There is no reason to make northern European food more bland and boring than it has to be. Perhaps I’ll add garam masala and chili next time.
It did list a dl of cream, but I have never been able to see the point in adding cream to savoury dishes, so I threw in 100 g oats instead (since I am trying to incorporate oats into everything these days).
- 1 tblsp butter (I used ghee)
- 200 g chestnut, cooked and vacuum packed
- 400 g potatoes
- 100 g oats
- 2 red onions (the original recipe says 1)
- 4 cloves garlic
- 1 piece fresh ginger, finely chopped
- Sprigs of thyme and rosemary
- 1 l vegetable stock
- Salt and freshly ground black pepper
Cut the chestnuts, potatoes, onions and garlic in large pieces and add, together with the ginger to a pan and sizzle in the butter.
Add the stock, thyme and rosemary, salt and pepper and bring to the boil and simmer for about 30 minutes.
Fish out the herbs, and blend the rest. Season and serve garnished with chopped parsley or roasted oats.