For the Baked Chestnut Stew, cut the chestnuts and scald them in boiling water so that the hard skin and the narrow, brown skin can be peeled off.
Sauté onions and garlic in butter, add chestnuts and bacon and cook for fifteen minutes. Add vegetables and sage and cook for another five minutes. Pour in soup.
Add tomatoes and parsley, thicken with a little flour butter and pour into a buttered dish with the chestnut mixture.
Season with salt, pepper and nutmeg, sprinkle with cheese and gratinate the chestnut stew in the oven at 200° C.
Preparation Tip:
Serve baked chestnut stew with Balt salad or toasted brown bread.
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