A delicate base for autumn sauces and creams, designed to add depth and texture without masking the natural flavour of the chestnut.
A highly versatile base recipe for building spoon dishes, sauces and starters with an elegant chestnut presence.
Sauté the spring onion over low heat until translucent and sweet. This step builds an aromatic base that accompanies the chestnut without overpowering it.
Add the boiled chestnut and moisten with hot vegetable stock. Cook for a few minutes until all the flavours are well combined.
Blend until smooth and adjust the thickness with more stock if needed. Serve it as a base for other dishes or as a light cream.
Medium
