Naturally Gluten Free Chestnut Tsimmes

Parve, Vegan, Dairy Free
8-10 servings

A gluten free alternative to traditional Meat & Carrot Tsimmes thickened with almonds and cocoa for richness. You can cook this as a vegetarian hot Shabbat dish overnight on a very low oven. A good winter warmer an something different with chestnuts which are lower in calories & protein than most nuts.

Oil for frying and a large casserole dish
(1 kilo) 2lb fresh or vacuum-packed chestnuts
250g (8oz) onion finely chopped.
500g (1lb) carrots
500g (1lb) sweet potatoes
500g (1lb) waxy potatoes
Juice of 2 oranges and zest from one of the oranges
500g (1lb) pitted prunes
2 tablespoons brown sugar (optional)
2 tablespoons of ground almonds
1 tablespoon pure cocoa or carob- (these are your thickening agents)
Seasoning
1tsp each coriander and cinnamon
Few sprigs of sage and 3 bay leaves

Soak the chestnuts according to packet instructions if required or slit and boil fresh chestnuts for 10 minutes and then peel.

Slice the onion, carrots. Cut the potatoes and sweet potatoes into cubes

In a large pan or the casserole dish if you can use on the hob and in oven, brown onion and fry off the spices in the oil. Place all the remaining ingredients in casserole.

Add about 200ml (7fl oz) of vegetable stock if cooking conventionally heat through on top of hob. Transfer to oven and cook at 150ºC fan, 165ºC, 325ºF, Gas Mark 3, Moderately Slow oven for about 2 hours. For Shabbat lunch cook at this temperature for 30 minutes and then reduce down to 100ºC Fan, 120ºC, 250ºF, Gas Mark 1, Very slow oven until you are ready to serve - you may need a little more liquid.

Alternatively after browning microwave for 7 minutes on high and then 25 minutes on medium, stand for 10 minutes.

Serve with green vegetables or red cabbage.