Chestnut gravy is a luscious unconventional accompaniment to dishes. The sauce is thick and yet retains the subtle flavour of the chestnut. For me, chestnuts pervade the senses. I use fresh chestnuts. Admittedly, shelling the chestnuts is time consuming – so be warned if you decided to do this recipe that way – I feel you. Though, you could use pre-cooked chestnuts as a substitute if you don’t want to go through the hustle of shelling.
Author: Edward Daniel
Recipe type: Sauce
- 250g chestnuts (or 300g pre-cooked deshelled chestnuts)
- 1kg red onions
- 2 bulbs of garlic
- 4tbs olive oil
- 500ml bean stock (use the remnant water taken from beans such as haricot, kidney beans, cannelloni that have been cooked from their dry state)
- Pre-heat the oven at 180 degrees Celsius.
- Place the whole chestnuts in a large pan with boiling water. Cover and simmer for about 25 minutes. Drain and allow the chestnuts to cool.
- Place the red onions and garlic. Drizzle over the oil. Cover with aluminium foil. Roast for about an hour. (If there are any brown charred bits at the bottom of the tray, add some of the bean stock, stir and make into a paste. If necessary place the tray over the stove on a low heat to get a better result)
- De-shell the chestnuts.
- Remove the skin off the garlic. Place in a food processor with the onions and chestnuts. Whizz to a fine consistency.
- Add the bean stock.
- Serve your gravy as an accompaniment to a desired dish.