Directions
Cut the tops off your garlic, drizzle with olive oil and roast facing down at 200 degrees for 20 minutes.
Remove and allow to cool.
Mash using a fork (or using a mortar and pestle) until smooth & creamy.
Drizzle olive oil in a large pan at medium-high heat and add the garlic.
Fry for 1-2 minutes then add the chestnut purée. Mix together, then add the chicken stock and cream. Whisk together until we’ll-combined and smooth (trust the process!).
In a small pan, melt butter and add the sage leaves. Allow to crispen for about 30 seconds, flip and crisp for another 30 seconds.
Recipe Note
To serve - generously drizzle over truffle oil, and top with freshly cracked pepper and crumbled crispy sage leaves.
Be sure to check out the Recipe Reel here
