When the cold settles in, there’s nothing like a hearty casserole to warm both body and soul. This Chestnut Casserole is the ultimate winter comfort dish, bringing together the earthy flavors of chestnuts, mushrooms, and a medley of seasonal root vegetables. Each bite is infused with rich, umami flavors from a soy-balsamic sauce that adds depth and a touch of warmth to every forkful. Perfect for vegan feasts or as a satisfying main dish, this casserole is a celebration of winter’s bounty, with Jerusalem artichokes, parsnips, and turnips creating a wholesome base that’s both hearty and nourishing.

Ideal for holiday gatherings or cozy family dinners, this casserole is easy to prepare and fills your home with the inviting aroma of roasted chestnuts and caramelized vegetables. The chestnuts lend a unique, creamy texture that complements the roasted root vegetables beautifully, while the sauce adds just the right amount of tang and spice. It’s a dish that not only satisfies but also feels special, bringing a rustic elegance to the table that’s perfect for the season.

So, gather around and let this Chestnut Casserole be the heart of your winter meal. With its rich flavors and comforting textures, it’s a dish that captures the essence of winter cooking, making every meal feel like a warm, festive celebration.

Preparation:

1. For the fresh chestnuts, score an "X" on the flat side of each chestnut with a sharp knife. Boil them in water for about 10 minutes. Drain and let them cool slightly before peeling off the outer shell and inner skin.
2. Preheat your oven to 180°C.
3. In a large bowl, combine the celery root, Jerusalem artichokes, turnip chunks, pearl onions, and parsnips.
4. Toss the vegetables with 30 ml of olive oil, salt, and pepper until evenly coated.
5. In a small bowl, whisk together the soy sauce, sugar, balsamic vinegar, Dijon mustard, 10 ml olive oil, minced garlic, chili flakes, salt, and pepper.
6. Spread the prepared vegetables and peeled chestnuts in an even layer in a large casserole dish.
7. Pour the sauce evenly over the vegetables and chestnuts, ensuring everything is coated.
8. Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the vegetables are tender and slightly caramelized.
9. Remove from the oven and let the casserole cool slightly before serving.
10. Enjoy!