Chestnut butter

Set the oven to 225 degrees.

Cut a cross at the top of all the chestnuts and toss them in oil. Then arrange the chestnuts in a baking dish with the cross facing up. Roast them in the oven until the shell starts to crack. It takes about 20 minutes.

Peel the chestnuts completely when they are done and place them in a bowl. Blend the chestnuts with an immersion blender to the desired texture. If you want a very smooth butter, a food processor is recommended. Add 0.5 dl olive oil and mix the butter together. Season with salt.

The butter can be stored at room temperature for a couple of days or in the refrigerator for a longer time, but then it will harden.