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Parsnip and Chestnut Stew

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Ingredients

Adjust Servings:
120g Barley - rinsed
300g Shallots - peeled and halved
400g Brussel sprouts - trimmed
500g parsnips - peeled cut into bite size pieces
180g Chestnuts - cooked and peeled
440ml Cider
10g Fresh Thyme
1 litre Vegetable Stock

Parsnip and Chestnut Stew

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Brown the shallots, sprouts, parsnips and chestnuts in a pan.

    2
    Done

    Add the cider to the pan. Reduce to nearly nothing,

    3
    Done

    Add the barley, vegetable stock and thyme. Bring to a boil. Simmer for 30 minutes.

    I served this with a side of Tomato "n" Kale

    RdC

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    Wild Mushroom, Kale and Tofu Scramble
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    Wild Mushroom, Kale and Tofu Scramble
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