Chestnut Vegetables

Score the chestnuts crosswise and make 20 min. in salted water. Rinse cold and peel on the spot (including the brown skin!). Prepare a clear soup from the stock cube with the water and lightly simmer the chestnuts in it on a low flame.

In the meantime, sauté the finely chopped onions in the butter until soft, add the sugar and season with salt.

Pour this butter and onion mixture over the chestnuts and stir gently.

The vegetable tastes extraordinary with goose, but also with other roasts.

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