1In a large dutch oven, add everything except potatoes, carrots, chestnuts and pine nuts and cook over a medium heat for about 20-25 min. Stirring occasionally.
2Add potatoes, carrots and chestnuts to the pot. Hand break dried mushroom into pieces and put them into the pot. Cook for another 15 min or until mushroom is soft and vegetables are firmly cooked.
(I don’t pre-soak mushroom in this recipe as they will get soft during cooking)
3When it’s done, sprinkle with toasted pine nuts and serve. You can serve this dish with a side of cooked rice.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.