CHESTNUT SAUCE recipe
information
Rich and satisfying with turkey and other poultry.
ingredients
225 g (8 oz) chestnuts, peeled
300 ml (1/2 pint) chicken stock
1 small piece of onion, skinned
1 small piece of carrot, peeled
40 g (1 1/2 oz) butter
45 ml (3 level tbsp) flour
salt and freshly ground pepper
30 - 45 ml (2 - 3 tbsp) fresh single cream
300 ml (1/2 pint) chicken stock
1 small piece of onion, skinned
1 small piece of carrot, peeled
40 g (1 1/2 oz) butter
45 ml (3 level tbsp) flour
salt and freshly ground pepper
30 - 45 ml (2 - 3 tbsp) fresh single cream
method
1. Put the peeled nuts into a pan with the stock and vegetables, cover, simmer until soft and mash or sieve,
2. Melt the butter and stir in the flour to form a roux, then add the chestnut puree and bring to the boil, stirring - the sauce should be thick, but it may be necessary at this point to add a little milk or extra stock.
3. Season well with salt and pepper, remove from the heat and stir in the cream. Reheat without boiling and serve at once.
2. Melt the butter and stir in the flour to form a roux, then add the chestnut puree and bring to the boil, stirring - the sauce should be thick, but it may be necessary at this point to add a little milk or extra stock.
3. Season well with salt and pepper, remove from the heat and stir in the cream. Reheat without boiling and serve at once.
serving amount
makes enough for 4 servings
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