Sweet potatoes, pumpkin and chestnuts stew

Lets start this Christmas season with a delicious recipe. A very seasonal vegetarian dish which can be served not only as a main but also as a side dish at the Christmas or New Year's table! If there are any leftovers next day, you can turn them into a tasty purée simply by mashing the vegetables into a smooth mixture. Or you can mash the vegetables with your hands and mix with one egg, some fine breadcrumbs and plenty of grated parmesan. Shape into balls, shallow fry on both sides and you'll end up with an excellent meze on your plate!

Recipe of "Cook Book" magazine of "ETHNOS" newspaper (2009)

Ingredients (for 4 people):
2 medium potatoes, peeled and cut into chunks
2 medium sweet potatoes, peeled and cut into chunks
1Kg of pumpkin, cut into chunks (weight without the skin)
300gr. chestnuts, already cooked (from a jar or vacuum-packed)
1 medium yellow onion, finely chopped
400gr. of tinned tomatoes, coarsely chopped (or 1 cup of home made tomato sauce)
2 pinches of ground cinnamon
2 bay leaves
1 tsp of sugar
½ tea-cup of olive oil
salt
pepper

Method:
In a wide pot, warm the olive oil in medium heat. When it is well hot add the onion, the potatoes and the pumpkin.

Sauté the vegetables for about 10-15 minutes, stirring frequently with a wooden spoon until they are warmed through and start getting soft. Then add the tomatoes (or the tomato sauce), the chestnuts, the cinnamon, the bay leaves, the sugar and season with salt and pepper.

Add 1 glass of water, stir gently, cover the pot with the lid and turn the heat to medium-low.

Simmer the food for 1 hour or until the vegetables are well cooked. Try not to stir while cooking, we want the vegetables to keep their shape. Check from time to time if there is enough liquid in the pot but in the end the food should be left with a slightly thick sauce.

Serve immediately along with some fresh country style bread to mop up the delicious sauce.