Dried chestnuts simmered in milk with bay leaf

Ingredients

For 1 serving

• Dried chestnuts40 g
• Reduced-fat milk150 ml
• Bay leavesto taste
• Cinnamonto taste

Contains: lactose,

In season: October – January

Method

1. The evening before, rinse the dried chestnuts and leave them to soak overnight in a bowl of cold water.
2. Drain and rinse them, and use the tip of a knife to remove any bits of dark skin left in the folds.
3. Put them in a small saucepan with the milk and a bay leaf and bring to a gentle simmer over a medium heat, stirring so the milk doesn't boil over.
4. Turn the heat to low, cover with the lid slightly ajar and cook for 50 minutes, stirring now and then, until the chestnuts are tender and the milk has reduced and thickened; add a splash of water if it gets too dry.
5. Remove the bay leaf and serve the chestnuts warm with their milk, dusted with cinnamon.