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Vegetarian, Meal soups and plant based

Autumn vegetable stew with chestnuts and rice

This autumn vegetable stew combines carrots, parsnips, mushrooms and chestnuts simmered in broth, served with rice, for 4 people. It takes 55 minutes, is rated easy, and costs €2.20 per serving. The key is browning the mushrooms separately before adding them, so they give the broth a deep woodsy flavor.

When the leaves start falling, nothing beats a stew of carrots, parsnips, mushrooms and chestnuts, served with rice.

Autumn vegetable stew with chestnuts and rice
Total time
55 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This stew smells like a forest walk on a cool day. Carrots and parsnips soften slowly in the broth, chestnuts add a mealy sweetness, and well browned mushrooms give that deep base flavor you find in the best fall dishes. The rice on the side soaks up the broth and turns this vegetable stew into a full meal.

It's the kind of weeknight dish you reach for when you want something comforting without spending hours in the kitchen. Kids tend to like the soft texture of the vegetables and the sweetness of the chestnuts, and since there are no common allergens in it, you can serve it without a second thought. Mon Chou likes to bring it to the table as soon as the first leaves start falling.

The ingredients

4 people

Fruits and vegetables

  • Carrots 4
  • Parsnips 3
  • White mushrooms 300 g
  • Onions 2
  • Garlic 2 cloves
  • Thyme 4 sprigs

Pantry

  • Cooked chestnutsoften in the pantry 250 g
  • Vegetable brothoften in the pantry 50 cl
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Peel the carrots and parsnips and cut them into large chunks.

    Keep the pieces fairly large, they'll soften nicely as they cook.

  2. Brown the mushrooms in the oil over high heat, then set them aside. 6 min

    Season them with salt only at the end.

  3. Sauté the onions and garlic, then add the carrots, parsnips, thyme and broth. 8 min

    The broth should just barely cover the vegetables.

  4. Cover and let simmer, then add the mushrooms and chestnuts. 25 min

    The chestnuts are already cooked, they just need to heat through.

  5. Cook the rice and serve it alongside the stew. 11 min

    Let the sauce reduce uncovered if the stew is too watery.

Our tips to get it right

  • Cut the chestnuts in half if they're large, they blend better into the stew and release more flavor.
  • Pick firm, medium sized parsnips, older ones tend to have a fibrous core that's less pleasant to eat.
  • For a thicker broth, mash a few pieces of cooked carrot against the side of the pot before serving.

The variations

  • Swap the parsnip for Jerusalem artichoke for an earthier taste and an even creamier texture.
  • For a richer version, add smoked bacon bits browned alongside the mushrooms.
  • To save time, use vacuum packed cooked chestnuts and a stock cube, the stew will be ready in 35 minutes.

What to serve it with

  • A slice of toasted country bread
  • A lamb's lettuce and walnut salad
  • A warm glass of apple juice

Storage

The stew keeps for 3 days in the fridge in a sealed container, with the rice stored separately. It freezes well for up to 2 months, without the rice. Reheat gently, adding a little broth or water if the sauce has thickened too much.

Questions about this dish

Can I use fresh chestnuts instead of cooked ones?

Yes, but you'll need to peel them and boil them for about 20 minutes before adding them to the stew. Vacuum packed cooked chestnuts save a lot of time and give a similar result.

Can this stew be made ahead of time?

Yes, it actually tastes better reheated the next day once the flavors have had time to blend. Make the stew the day before and cook the rice just before serving so it stays fluffy.

What type of rice works best with this stew?

Long grain or semi brown rice works well because it holds up against the stew's broth. Avoid short grain rice, which turns too sticky once mixed in.

How can I adapt this dish for young children?

Cut the vegetables into smaller pieces and lightly mash the chestnuts for a softer texture. You can also blend a small portion for toddlers.

How long does it take to make an autumn vegetable stew with chestnuts and rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an autumn vegetable stew with chestnuts and rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an autumn vegetable stew with chestnuts and rice cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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