39 lines
1.5 KiB
Plaintext
39 lines
1.5 KiB
Plaintext
---
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title: Kale & Chestnut Stew with Butternut Squash, Wild Rice & Parsley–Walnut Pesto
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servings: 2
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category: dinner
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cuisine: American
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tags:
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- vegetarian
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- vegan-option
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- soup
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- fall
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source: Garnish & Gather — Chef Emily Golub
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description: Cozy kale-and-chestnut stew finished with cream and topped with a bright parsley–walnut pesto. Allergens: dairy, walnuts.
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prep_time: 20 minutes
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cook_time: 35 minutes
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image: https://roux.roo.lol/recipe-images/kale-and-chestnut-stew.webp
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---
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Remove any large stems from @kale{3 c} and thinly slice into ribbons.
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Chop @chestnuts{1/3 c} into small pieces.
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Mince @thyme{1 t}.
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Juice @lemon{1/2} and reserve the juice for pesto; cut remaining @lemon{1/2} into wedges for serving.
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In a large #pot{}, heat @olive oil{2 Tbsp} over medium.
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Add @onion{1 T}, @vegetable base{1 t}, @garlic{1/4 t} and @thyme{}; cook ~{30 sec} until aromatic.
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Add @wild rice blend{3/4 c}, @water{3 c}, @kale{}, @chestnuts{}, @salt{} and @black pepper{}; bring to a boil, then reduce to medium–low and cook ~{15 min}.
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After ~{15 min}, add @butternut squash{2 c} and cook another ~{15 min}, until rice and squash are tender.
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Meanwhile, in a small #food processor{} or #blender{}, combine @walnuts{2 T}, reserved @lemon juice{from 1/2 lemon}, @garlic{1 clove}, @parsley{1/2 c, stems OK}, @parmesan{2 T}, @olive oil{1/4 c}, @salt{} and @black pepper{}; process into a pesto.
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Stir @heavy cream{1/2 c} into the stew; season to taste with @salt{} and @black pepper{}.
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Scoop stew into #bowls{}, dollop with @pesto{to taste} and serve with @lemon wedges{}.
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