Chestnut Cream

Name: Chestnut Cream
Cuisine: Australia
Ingredients: 400 g (14 oz) Fresh Chestnuts; 1 litre (35 fl oz/4 cups) Chicken Stock; 50 ml (1¾ fl oz) Cream (35% Fat); 4 French Shallots, Finely Diced; 1 White Celery Stalk (Inner Stalk), Finely Diced; 1 Garlic Clove, Finely Diced; 60 g (2¼ oz) Unsalted Butter

Preparation info

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

Ingredients

400 g (14 oz) Fresh Chestnuts
4 French Shallots, Finely Diced

Oceania
Australia
Sydney
Sauce
Gluten-free

Method

Preheat the oven to 160°C (315°F/Gas 2–3). Score a cross in the top of each chestnut, place on a baking tray and roast in the oven for 15 minutes