Chestnut Shallot Stifado Over Sweet Potato Puree Recipe

As I cozy up in my kitchen, I can’t help but smile at how the aroma of roasted chestnuts and sweet shallots mingles with the warmth of cinnamon and red wine, creating the kind of comfort food vibes that make you want to hit pause and savor every spoonful.

Creating wholesome and comforting dishes that sing the flavors of fall is what I love most about cooking this time of year. And this chestnut-shallot stifado is most definitely that.

The roasted, earthy chestnuts and the rich shallots meld beautifully with aromatic cinnamon and oregano, simmered in a lovely broth of red wine and vegetable stock (or just water; don’t sweat it). Nutritionally speaking, these guys are, um, nuts (but in a good way).

Chestnuts are rich in fiber and not at all fatty, while the creamy sweet potato puree (with a touch of butter and milk) offers a vitamin-packed base to this dish. So go ahead and embrace this stifado on a cool evening.

Ingredients

• Chestnuts: High in carbs; fiber-rich and adds a sweet flavor.
• Shallots: Mild, sweet onion-like flavor; adds depth and antioxidants.
• Garlic: Known for its pungent aroma; boosts flavor and immune function.
• Red wine: Adds acidity; enhances depth of flavors and richness.
• Sweet potatoes: Packed with vitamins; adds sweetness and creaminess.

Ingredient Quantities

• 1 pound chestnuts, peeled and roasted
• 2 tablespoons olive oil
• 1 pound shallots, peeled
• 4 cloves garlic, minced
• 1/2 cup red wine
• 2 cups vegetable broth
• 1 cinnamon stick
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 pounds sweet potatoes, peeled and chopped
• 1/4 cup milk
• 2 tablespoons butter

How to Make this

1. Start by roasting the chestnuts if they are not already roasted. Heat your oven to 425°F (220°C). Score the chestnuts, and then place them in the oven. Roast for 20-25 minutes; they should be tender when you take them out. Peel the nuts and set them aside.

2. In a large pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat. Add the unskinned shallots and sauté until they are starting to turn dark golden brown and sweet, about 8-10 minutes.

3. Combine with the garlic that you have minced and give it a minute or two more over the heat until you can smell it cooking.

4. Add the red wine to the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let the pot simmer for 3-4 minutes, allowing the wine to reduce a little.

5. Combine the vegetable broth, the cinnamon stick, the bay leaves, the tomato paste, and the oregano in the pot. Stir thoroughly to mix.

6. Add the roasted chestnuts to the mixture and season to taste with salt and pepper. Bring to a gentle simmer, cover, and allow to cook for 30-40 minutes so the flavors have a chance to meld.

7. At the same time, get the sweet potato puree ready. In another pot, boil the chopped sweet potatoes in well-salted water until they’re really tender; this will take about 15-20 minutes. Drain and let them sit for a moment. They will be much easier to mash if you let them steam a bit.

8. Mash the sweet potatoes with two tablespoons of butter and one-fourth cup of milk until smooth and creamy. Season with salt and pepper to taste.

9. After the stifado has cooked through, taste it and adjust the seasoning as necessary. Remove the cinnamon stick and bay leaves.

10. For serving, each plate gets a slick of the sweet potato puree, and a ladle or two of the chestnut shallot stifado goes on top. This dish is hot, hot, hot! Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Sharp knife
4. Large pot or Dutch oven
5. Wooden spoon
6. Medium pot
7. Potato masher or fork
8. Measuring cups
9. Measuring spoons
10. Peeler

FAQ

• What is the best way to peel and roast chestnuts?To remove the shells and roast chestnuts, first score an “X” in the flat side of each chestnut. Place the chestnuts in a preheated oven at 425°F (220°C) for approximately 20-25 minutes. When they’ve finished roasting and cooled a bit, the shells should come off with little to no effort.
• Could I use a different type of onion instead of shallots?Although shallots give a nuanced taste, you can replace them with pearl onions or small red onions, understanding that the flavor will not be quite the same.
• Can I make this dish without wine?It is possible to replace the red wine with an equivalent amount of extra vegetable broth, or you can use a non-alcoholic red wine alternative that offers a similar depth of flavor.
• Is there a vegan alternative for the butter and milk in the sweet potato puree?You can exchange the butter for vegan margarine or olive oil and non-dairy milk, like almond or oat milk, in this recipe.
• How can I make the puree smoother?For an extra-smooth sweet potato puree, use a food processor or blender instead of a traditional masher, and add extra milk if needed for your desired consistency.
• How long can leftovers be stored?You can keep any uneaten portions of the meal in an airtight container in the refrigerator for up to 3 days. If you want to save it longer, freeze the stifado and sweet potato puree separately for up to 2 months.
• Can I prepare any components ahead of time?Indeed, you can prepare the chestnuts and shallots by roasting and peeling them a day in advance. The chestnuts, too, can be roasted a day in advance. If you wish to complete the dish the day before serving, you can make the sweet potato puree as well. The puree keeps beautifully in the refrigerator and can be reheated before serving.

Chestnut Shallot Stifado Over Sweet Potato Puree Recipe Substitutions and Variations

Pomegranate juice or grape juice.

White wine: Replace with the same amount of pomegranate juice or diluted vinegar.
Broth made from vegetables: Use either chicken or beef broth instead to achieve a different richness and flavor.
Use olive oil or a dairy-free butter alternative for a vegan version.
Milk: Substitute with any plant-based milk, like almond milk or coconut milk, for a dairy-free option.
For an equal amount, use crushed tomatoes. Or, for a few tablespoons: use tomato sauce. Either will offer a similar taste.

Pro Tips

1. Chestnut Preparation: For easier peeling, score the chestnuts and soak them in hot water for 10 minutes before roasting. This helps loosen the skin, making it easier to remove after roasting.