Vegetable and chestnut stew with sage crust and crispy kale

Hearty vegetarian dishes fit for winter can be hard to find - but this vegetable and chestnut stew recipe from James Mackenzie ticks all of those boxes, consisting of chestnuts, broccoli and carrots and topped with a sage crumb and deep-fried kale, for texture. What's more, it's teeming with nutrients, too.

First published in 2015





To begin, peel and chop the carrot and celeriac into large, evenly-sized chunks. Cook in salted boiling water until just cooked, then strain and set aside
Peel and dice the onion, then peel and crush the garlic. Heat the rapeseed oil in a large saucepan over a medium heat. Once the oil is hot, cook the onion and garlic until just starting to colour
Pour in the tomato juice and bring to the boil. Trim the broccoli into florets and chop the stalks into 3cm pieces. Add to the saucepan and cook for 2 minutes
Add the cooked carrot and celeriac, half of the kale and the chestnuts to the sauce, then bring back to the boil. Chop the spring onions and 5 sage leaves, add to the sauce and season with the cumin, salt and pepper. Remove from the heat
For the sage crust, melt the butter in a pan and pour onto the breadcrumbs in a mixing bowl. Chop the remaining sage and add to the crumbs, season well with freshly ground black pepper and salt, mixing until combined
Spoon the vegetable stew into individual serving dishes (or 1 large one) and top with the crumbs. Finish under a hot grill to colour the crumbs
Meanwhile, prepare the garnish. Deep-fry the raw kale at 180°C for 1 minute (be very careful when dropping the raw kale into the hot fat, as it will spit). Drain on kitchen paper, sprinkle with salt and top the stew with the crispy kale

Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.

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