Chestnut Vegetable Stew with Sage Crumb Topping
A cozy vegetarian Christmas main: tomato stew with carrots, celeriac, chestnuts and greens under a buttery sage crumb crust. Ready in about 1 hour 15 minutes.
This stew packs roasted-sweet chestnuts, root vegetables and greens into a bright tomato base. A crisp sage crumb crust makes it feel like a proper holiday main. It is a vegetarian dish that meat eaters will happily share.
Tips for Success
- Cut the vegetables in similar sizes so they cook at the same pace.
- Do not overcook the broccolini. It should stay bright green.
- Use fresh breadcrumbs for a crunchier crust than dry crumbs.
- Taste the stew for salt before adding the crumbs.
Make-Ahead and Storage
Make the stew up to 2 days ahead and keep it in the fridge. Add the crumb topping just before broiling. Leftover stew keeps 4 days.
Variations
- Add a can of drained white beans for extra protein.
- Use parsnips instead of celeriac.
- Add a pinch of smoked paprika.
Chestnut Vegetable Stew with Sage Crumb Topping
Ingredients
Instructions
- Put the carrots and celeriac in a pot of salted water. Boil for 10 to 12 minutes, until a knife just slides in. Drain and set aside.
- Heat the olive oil in a large Dutch oven over medium heat. Cook the onions and garlic for 6 to 8 minutes, until soft and just starting to brown.
- Pour in the tomato juice and bring to a boil. Add the broccolini and cook for 2 minutes.
- Stir in the carrots, celeriac, half the kale (about 3 1/2 oz) and the chestnuts. Return to a boil.
- Chop 5 sage leaves. Add them to the pot with the scallions, cumin, 3/4 tsp salt and 1/2 tsp pepper. Take the pot off the heat.
- Heat the broiler with a rack about 6 inches from the heat. Melt the butter and pour it over the breadcrumbs in a bowl.
- Finely chop the remaining 5 sage leaves. Stir them into the crumbs with a pinch of salt and pepper, until the crumbs look evenly damp.
- Spoon the stew into a 9x13-inch baking dish, or four individual ovenproof bowls. Scatter the crumbs over the top.
- Broil for 2 to 4 minutes, until the crumbs are deep golden. Watch closely, because they burn quickly.
- To crisp the remaining kale, toss it with 1 tbsp oil and a pinch of salt, and spread on a baking sheet. Bake at 350°F for 8 to 10 minutes, until crisp at the edges.
- Scatter the crisp kale over the stew and serve hot.
Frequently Asked Questions
What is celeriac and where do I find it?
Celeriac, or celery root, is a knobby root with a mild celery flavor. You will find it in the produce section in fall and winter. Parsnips or potatoes can stand in.
Where do I buy cooked chestnuts?
Look for vacuum-packed or jarred peeled chestnuts near the nuts or baking supplies. Canned whole chestnuts work too.
Can I freeze this stew?
Freeze the stew without the crumb topping for up to 3 months. Thaw it in the fridge, then add fresh topping and broil.
