Roast Chestnuts with Saffron Sauce

Have fun preparing this mushroom dish!

(*) for a pie dish (quiche dish) of 20 cm length (**) Unsweetened chestnut puree works just as well, saves time! Blanch the fresh chestnuts in boiling hot water for 4 minutes. While still hot, remove the skin with a kitchen knife. Cook in the vegetable soup for 15 to 20 minutes until the fruit is soft.

Chop onion, garlic clove and mushrooms. Clean and chop mushrooms and steam in olive oil at high temperature for 2 to 3 minutes until soft.

Steam the kitchen herbs as well. Finely crush chestnuts and fold in.

Cool. Mix cream, eggs, walnuts and bread crumbs with the chestnut mixture. Season well, fill into a well-greased pie dish (quiche dish) and spread smoothly. Bake the marroni bake in a heated oven at 200 °C for about half an hour.

Rest for ten minutes before cutting.

For the saffron sauce: melt butter, add saffron, sauté.

Pour in vegetable soup and cream, bring to a boil, simmer sauce for 5 minutes. Add flour butter while stirring, gently bubble until sauce is creamy.

Serving: Serve with steamed savoy cabbage.

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