Escarole and Chestnut Stirfry

Endive and Chestnut Stirfry with Baked Pumpkin and Braised Celeriac | Ayurveda Parkschlösschen Health Blog

Bitter foods are excellent immune-boosters that can easily be integrated into your daily diet.

Ingredients (for 4 persons)

  • depending on size, ¼-½ escarole
  • 120 g chestnuts, cooked
  • 1 shallot or small onion
  • 1 tangerine
  • Some ghee (or vegan alternative)
  • ½ tsp aniseeds
  • 2-3 tbsp mild apple or honey vinegar
  • ½ tsp coriander, ground
  • Salt and Pepper


Cut the escarole into fine strips, wash and spin dry. Chop the chestnuts and the shallot. Peel the tangerine thoroughly and separate the fillets.

Heat the ghee in a pan and lightly fry the shallots and aniseeds at a medium heat. Add the chestnuts and tangerine pieces, stir briefly and add the escarole. As soon as it wilts, deglaze with apple cider vinegar, boil it down briefly and season with salt, pepper and coriander.

This dish pairs well with our Baked Pumpkin, Braised Celeriac and Apple Chutney, recipes from our “Parkschlösschen Signature Recipes” Collection, available in our online shop. >>

Leave a Reply

Your email address will not be published. Required fields are marked *

Filed under Lifestyle, Main Meals

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

Leave a Reply

Your email address will not be published. Required fields are marked *