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Chestnut Gravy

If you haven’t yet noticed by now, chestnuts are an absolute favorite of mine. They make frequent appearances in my recipes for good reason. They are rich in trace minerals, low in fat, and capable of adding a delightful creamy texture when pureed. According to Anthony William, chestnuts are radical fat-free and more akin to a potato than a nut. This makes them an excellent low-fat substitute for recipes that call for higher-fat nuts.

I truly believe there’s an added layer of love when you make dishes from scratch. It’s in the careful selection of ingredients, the methodical preparation, and the joy that blooms as aromas fill your kitchen. This chestnut gravy recipe embodies that sentiment perfectly.

We start by simmering our mushrooms and herbs to build our broth. As the scents begin to dance around your kitchen, there’s a certain magic in the air—a promise of something comforting and nourishing. Once the broth has absorbed the essence of our ingredients, we blend it with a few dried seasonings and our lovely roasted chestnuts until it reaches a beautifully creamy consistency.

Among the various gravy recipes I cherish, this chestnut gravy holds a special place in my heart. It’s light yet satisfying. It can even be enjoyed as a chestnut soup on a cozy night in.

Unlike most gravies, this one won’t leave you feeling sluggish and uncomfortably full. Instead, you’ll feel warm, nourished, and grateful for the healing ingredients our planet has to offer.

Ingredients:

4 cups unsalted vegetable broth
2 cups baby bella mushrooms, chopped
2 cups potatoes, peeled and diced
1 cup peeled and roasted chestnuts (see note)
1 cup diced onions
1 garlic bulb, minced (approximately 10-12 garlic cloves)
1 1/2 tbsp maple syrup
1 tsp onion powder
1 1/2 tsp sea salt
Freshly ground pepper (to taste)
Handful of fresh rosemary
Handful of fresh thyme

Note: I use pre-packaged roasted chestnuts for convenience.

Instructions:

Heat a saucepan over medium heat. Once heated, dry sauté the minced onions and garlic for approximately 2 minutes until they turn golden brown. Stir continuously to ensure even cooking and prevent burning.
Add the vegetable broth, potatoes, mushrooms, roasted chestnuts, maple syrup, rosemary, thyme, and sea salt to the saucepan. Bring the mixture to a boil and continue heating for about 25 minutes until the potatoes are tender. Then reduce the heat to a simmer and continue cooking for an additional 10 minutes.
Remove the sprigs of thyme and rosemary from the mixture. Transfer the contents of the saucepan, including the broth, to a high-speed blender. Add onion powder and a generous amount of freshly ground pepper to taste.
Blend the mixture on high speed for approximately 2 minutes or until it reaches a smooth consistency and serve.

Serves 8

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