Nourish Me Chestnut Bolognaise

CategoryDifficultyIntermediate

Simple, Nourishing & Delicious and perfect for breakfast lunch or dinner!

Yields1 Serving
Prep Time30 mins

If you have never cooked with chestnuts before - then I encourage you to give them a go! This is a great recipe for kids because they are super sweet and very high protein making them close to the perfect meal to nourish hungry, growing bodies. I have grown up eating chestnuts and have always loved them.

This bolognaise is great on pasta but also delicious on bakes potatoes or even brown rice. It freezes perfectly as well so make extra and keep it for a can't be bothered cooking night. You can chop your veggies much smaller if you don't want your kids to be alerted to them. If you have a thermomix chop on speed 5 for 3 seconds.  I'm trying to get my boys used to the look of real veggies so I left mine hand chopped in this picture.

 

Gorgeous chestnut flesh
Gorgeous chestnut flesh

Ingredients

 300 grams of chestnuts or 3-4 big handfuls ( the bigger the chestnuts the easier they are to work with)
 1 oninon
 3 cloves of garlic
 1 zucchini
 6 stalks of celery
 home made veggie stock or 1 tbs himlayan sea salt
 1 can/jar of organic canned tomatoes
 1tbs tamari

Directions

1

Boil chestnuts in a pot for 30 minutes. Drain then cut each chestnut in half while still warm and scoop out chestnut flesh

2

In a stainless steel pan fry onions, garlic, stock and tamari

3

Add zucchini and celery until soft

4

Add tomatoes and stir in chestnuts and cook for 5 minutes

5

Serve on brown rice pasta, baked potatoes or brown rice

6

Freeze leftovers for brilliant quick can't be bothered cooking meal.

Delicious, warming chestnut bologanise
Delicious, warming chestnut bologanise

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Ingredients

 300 grams of chestnuts or 3-4 big handfuls ( the bigger the chestnuts the easier they are to work with)
 1 oninon
 3 cloves of garlic
 1 zucchini
 6 stalks of celery
 home made veggie stock or 1 tbs himlayan sea salt
 1 can/jar of organic canned tomatoes
 1tbs tamari

Directions

1

Boil chestnuts in a pot for 30 minutes. Drain then cut each chestnut in half while still warm and scoop out chestnut flesh

2

In a stainless steel pan fry onions, garlic, stock and tamari

3

Add zucchini and celery until soft

4

Add tomatoes and stir in chestnuts and cook for 5 minutes

5

Serve on brown rice pasta, baked potatoes or brown rice

6

Freeze leftovers for brilliant quick can't be bothered cooking meal.

Nourish Me Chestnut Bolognaise

5 FREE recipes & tips for winter wellness

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