Summary

Ingredients

• 500 g chestnut (s), cooked
• 20 g butter
• 1 tablespoon sugar
• 125 ml vegetable stock
• 100 ml milk 3.5%
• 125 ml whipped cream
• 2 cl Marsala, dry or sherry
• sea-salt
• Black pepper from the mill
• nutmeg

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Instructions

1. Caramelize the butter and sugar in a saucepan and add the chestnuts. Glaze the chestnuts for 2-3 minutes, stirring constantly, then pour in the vegetable stock and milk. Simmer for about 5 minutes to loosen the caramel. Puree everything with the hand blender, balance the consistency with milk if necessary, season with salt, black pepper and nutmeg. Add the Marsala to the whipped cream and fold into the puree. Season everything again with the spices.
2. As an alternative, you can mix the chestnut puree 1: 1 with mashed potatoes.
3. Dishes with game, goose and duck are also suitable. I recommend red cabbage or Brussels sprouts as vegetables.