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cooking

Soak the Chestnuts in water for at least one hour. Cut the Chestnuts partially open and place them on a baking plate. Bake them in a preheated oven at 220°C for approx. 30 minutes. Peel the Chestnuts . Cut the Shallot into small pieces, and fry them in Butter and Olive oil at low heat. Add the Vegetable broth , Chestnuts , Crème fraîche and White wine to the Shallot and cook for 10 minutes. Add Salt and Black pepper as per your liking.