Chestnut sauce (cold)
Ingredients
- 150 g chestnuts, precooked
- 1 garlic clove, finely diced
- ½ shallot, finely diced
- knob of butter
- ca. 100 ml vegetable bouillon
- 1 tbsp rum (or brandy)
- ca. 50 ml cream
- salt, white pepper
Method
- Melt butter in a saucepan, add garlic, shallot and chestnuts. Simmer at low heat until garlic and shallot are softened but not browned. Add vegetable bouillon and rum (if used) and cook until chestnuts are very soft. Remove from the heat, add cream and blend to a puree. Pass through a sieve, adjust thickness with bouillon or cream as required, season to taste.