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Autumn Dish, Autumn Chestnut Ratatouille

Name: Autumn Dish, Autumn Chestnut Ratatouille
Cuisine: Provencal
Ingredients: 2 large onions, peeled, cut in 2cm chunks; 8 cloves of garlic, peeled and finely sliced; 3 large red peppers, halved, de-seeded, cut in 2cm chunks; 4 tbsp olive oil; 100ml water; 1 tbsp tomato puree; 4 strips orange peel, removed with a vegetable peeler; 20g merchant gourmet dried porcini mushrooms, chopped finely; 400g tin of chopped tomatoes; 900g sweet potatoes, peeled, diced 2cm; 200g chestnut mushrooms; 2 tbsp vegetable oil; 2 x 180g pouches of merchant gourmet simply roasted chestnuts; basil leaves; salt, caster sugar, cayenne pepper

Skillet RecipeVeganVegetarianMain DishesGluten FreeHealthyHealthy lunchesautumnNovemberOctoberSeptemberDinnersLunchDairy-freeGluten-freeProvencal

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Merchant Gourmet

136 recipes

Ingredients

2 large onions, peeled, cut in 2cm chunks
8 cloves of garlic, peeled and finely sliced
3 large red peppers, halved, de-seeded, cut in 2cm chunks
4 tbsp olive oil
100ml water
1 tbsp tomato puree
4 strips orange peel, removed with a vegetable peeler
20g merchant gourmet dried porcini mushrooms, chopped finely
400g tin of chopped tomatoes
900g sweet potatoes, peeled, diced 2cm
200g chestnut mushrooms
2 tbsp vegetable oil
2 x 180g pouches of merchant gourmet simply roasted chestnuts
basil leaves
salt, caster sugar, cayenne pepper

Preparation

Get a large saucepan
Add the onions, garlic, peppers, olive oil, water, tomato puree orange peel and porcini mushrooms
Add 1 tsp salt, half a tsp each of sugar and a pinch of cayenne pepper
Put the pan onto a medium heat
Put the lid on
Sweat for 12 minutes, stirring occasionally
Add the tinned tomatoes with their juice
Bring to the boil
While the onion mixture sweats, heat a large frying pan with the vegetable oil
Add the sweet potato chunks in a single layer
Fry for 3-4 minutes until lightly browned
Season with salt
Add the fried sweet potato, chestnuts and mushrooms to the onion mixture once it has sweated for 12 minutes and you’ve added the tomatoes
Put a lid on the pan
Simmer over a medium heat for 10 minutes
Lift the lid and stir from time to time to make sure the ratatouille doesn’t stick to the bottom of the pan
Take the lid off and simmer for 10 minutes more or until the vegetables are all cooked through
Season with salt, sugar to balance the tomatoes’ acidity and cayenne pepper for a little bite
Whatever you serve it with, scatter a few basil leaves over the top
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