Among the nuts, chestnuts are the ones with less calories and fat. They have a very powerful and characteristic flavor that enriches the dishes and gives them an incredible flavor. This is the case of this recipe for chestnut sauce that we bring you in recipes. It is very simple to do and ideal to accompany dishes of red meat, birds and pasta. The chestnut season is autumn, so we recommend taking advantage of the station to prepare recipes with them, whether sweet or salty. Later we will give you other suggestions of recipes with chestnuts, but now you just have to continue reading to discover how to make chestnut sauce for meat and pasta.
| 🚻 4 Diners | 🕘 45m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make chestnut sauce: |
| 200 grams of chestnuts 2 French shalots or chives |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make chestnut sauce:
1. Peel the chestnuts, remove them the hard bark and leave the skin. Put the chestnuts in a small pot with water and let cook for 20 minutes. Once cooked, drain them and pass them by cold water. Remove fine skin that covers them, they should leave easily.
2. pela and pica las shalotas. Put the tablespoon of olive oil in a pan and sauté the shallots in it.
Trick: You can use another type of onion. If they are from the common ones, with half you will have enough.
3. Once the onion is sauté, add the peeled chestnuts to the pan, the cream and a half cube of chicken concentrated broth. Mix well, cover with a cover and let it cook over low heat for 20 minutes.
4. Once cooked, put the sauce in the blender glass and crush well with an electric blender.
5. The chestnut sauce is immediately accompanied by accompanying meats or milanesas of chicken or other birds. You can use this aromatic sauce to bathe preparations such as this grilled sirloin or this grilled entrecot, as well as to accompany spaghetti and other types of pasta. _Blank relic = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.
