Autumn Vegetable Pan with Chestnuts

Chestnuts not only strengthen the nerves with B vitamins and phosphorus, but also taste delicious. With seasonal vegetables such as green and Brussels sprouts, they make a vegetarian dish entirely dedicated to autumn.

Lightly caramelize the powdered sugar in a frying pan over medium heat, extinguish with port wine, simmer a little, add 50 ml of vegetable soup, also simmer a little. Heat the chestnuts in it and melt the butter into it.

Remove the peel from the carrots, cut them in half lengthwise and slice diagonally. Remove the peel from the butter beet, cut into slices not too thick and then into 2 cm pieces. Rinse the salsify thoroughly, remove the skin and cut diagonally into slices. Pluck the fine leaves from the kale from the hard stems. Remove the skin from the pumpkin, remove the seeds and cut into 1 cm pieces. Remove the outer leaves from the Brussels sprouts and pick them into individual leaves. Cook all the vegetables in order in salted water until al dente, rinse in cold water and drain in a sieve.

Rinse the pears, quarter, core and cut into thin wedges. Heat all the vegetables with the pear wedges in 50 ml of vegetable soup, season with chili flakes, pepper, salt and nutmeg (freshly grated) and add the brown butter. At the end, spread the glazed chestnuts evenly over the vegetables.

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