Chestnut sauce

Ingredients for 4 servings:

• 280 g chestnuts, peeled, cooked
• 2 cloves garlic, crushed
• 1 shallot(s), finely chopped
• 200 ml cream
• some sugar
• salt and pepper
• 1 tbsp butter, approx.

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 7 minutes

very quick to make, with game or just with spaetzle

Melt about 1 tablespoon of butter in a saucepan. Sprinkle the finely chopped shallot and crushed garlic cloves with sugar and sauté in the butter until translucent. Add the chestnuts. Reduce the heat, add a dash of cream, and blend until smooth. Stir in the remaining cream and season with salt and pepper. Heat briefly, then serve. This dish goes well with game (e.g., venison saddle). It also tastes great with spaetzle (e.g., hazelnut spaetzle).