Chestnut Sauce

Ingredients

• 1 pound Fresh chestnuts (Choose firm, heavy nuts with shiny shells)
• 1.5 cups Beef broth or stock (Use just enough to cover the chestnuts; adjust for desired thickness)
• 0.5 tsp Salt (To taste)
• 0.25 tsp Black pepper (Freshly ground)

Instructions

1. 1Preheat oven to 400°F (200°C). Using a sharp paring knife, carefully cut a small 'X' or slit into the flat side of each chestnut shell. This prevents them from exploding and makes peeling easier.
2. 2Place the scored chestnuts on a baking sheet and roast in the oven for about 20 minutes, or until the shells curl back where scored and the nut inside is tender.
3. 3Remove chestnuts from the oven. While they are still warm (but cool enough to handle), peel off both the hard outer shell and the papery inner skin. If they cool down too much, they become difficult to peel.
4. 4Place the peeled chestnuts in a saucepan. Add just enough beef broth to barely cover them (start with about 1 cup). Bring to a boil, then reduce heat and simmer until the chestnuts are extremely soft and breaking apart.
5. 5Once soft, mash the chestnuts directly in the remaining liquid using a potato masher, or press the mixture through a sieve for a smoother texture. The goal is a thick, cohesive sauce.
6. 6Return the puree to the heat if necessary to warm through. If too thick, add a splash more broth. Season with salt and pepper to taste. Serve hot.