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Root Vegetable Kapama with Chestnuts
Kapama is normally a spiced meat stew; here carrots, turnips, parsnips, squash and chestnuts take the meat's place, braised with cinnamon, clove, red wine, balsamic and raisins into a deeply sweet-savoury pot.
- YieldServes 6
- Hands-on45 min
- Total1 h 25 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, 1/2 cup
- 3large red onions, coarsely chopped
- 3 clovesgarlic, chopped
- 3large carrots, peeled, halved lengthwise and cut into 1 cm slices
- 2large turnips, peeled and cut into 4 cm cubes
- 2parsnips, peeled and cut into 1 cm rounds
- 1 stickcinnamon stick
- 6whole cloves
- 6allspice berries
- 2 leavesbay leaves
- 3 sprigsfresh rosemary
- to tastesea salt and freshly ground black pepper
- 450 gbutternut squash, peeled and cut into 4 cm cubes (about 3 cups)
- 300 gpeeled cooked chestnuts, vacuum-packed or canned (about 2 cups)
- 160 mldry red wine, 2/3 cup
- 2 tbspbalsamic vinegar
- 1 tbspGreek pine honey, or more to taste
- 75 gdark seedless raisins, 1/2 cup
- to tastehot water, enough to come halfway up the vegetables
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