Chestnuts in parsley sauce

Ingredients

• 450 g chestnuts
• A pinch of salt
• 3 teaspoons chopped parsley
• 1 teaspoon all-purpose flour
• 40 g vegan butter
• 280 ml soy milk

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of parsley

Instructions

1. Cut off the tip of each chestnut (check carefully that none have worms) and boil them for half an hour in enough water to cover. Peel them, removing the inner skin too.
2. Fry them for a few minutes in the vegan butter. Add the flour and salt and fry again.
3. Pour in the soy milk and parsley and stir for 5 minutes, until the sauce thickens.

Nutrition facts

Approximate, per serving (about 262 g). Calculated with data from USDA FoodData Central.