Chestnut Vegetable Stew with Sage Crumb Topping

Ingredients

• 2 carrots, peeled and cut in large chunks
• 1 small celeriac (about 12 oz), peeled and cut in large chunks
• 3 tbsp olive oil
• 2 red onions, diced
• 1 garlic clove, crushed
• 3 cups tomato juice
• 5 oz broccolini, stalks cut in 1-inch pieces, tops in florets
• 7 oz curly kale, stems removed and leaves torn, divided
• 1 1/4 cups cooked, peeled chestnuts
• 1 bunch scallions, chopped
• 10 fresh sage leaves, divided
• 1 tsp ground cumin
• 7 tbsp butter (3/4 stick plus 1 tbsp)
• 3 cups fresh white breadcrumbs
• Salt and black pepper

Instructions

1. Put the carrots and celeriac in a pot of salted water. Boil for 10 to 12 minutes, until a knife just slides in. Drain and set aside.
2. Heat the olive oil in a large Dutch oven over medium heat. Cook the onions and garlic for 6 to 8 minutes, until soft and just starting to brown.
3. Pour in the tomato juice and bring to a boil. Add the broccolini and cook for 2 minutes.
4. Stir in the carrots, celeriac, half the kale (about 3 1/2 oz) and the chestnuts. Return to a boil.
5. Chop 5 sage leaves. Add them to the pot with the scallions, cumin, 3/4 tsp salt and 1/2 tsp pepper. Take the pot off the heat.
6. Heat the broiler with a rack about 6 inches from the heat. Melt the butter and pour it over the breadcrumbs in a bowl.
7. Finely chop the remaining 5 sage leaves. Stir them into the crumbs with a pinch of salt and pepper, until the crumbs look evenly damp.
8. Spoon the stew into a 9x13-inch baking dish, or four individual ovenproof bowls. Scatter the crumbs over the top.
9. Broil for 2 to 4 minutes, until the crumbs are deep golden. Watch closely, because they burn quickly.
10. To crisp the remaining kale, toss it with 1 tbsp oil and a pinch of salt, and spread on a baking sheet. Bake at 350°F for 8 to 10 minutes, until crisp at the edges.
11. Scatter the crisp kale over the stew and serve hot.