Braised Chestnuts with Cream Sauce

Since we wanted our traditional sweet potatoes for Thanksgiving, this recipe for Braised Chestnuts in Madeira Cream Sauce from the Williams and Sonoma Cookbook didn't make it on that dinner menu, but we had extra chestnuts - from the Chestnut Stuffing which was on the menu, so I tried it for our Sunday dinner. I didn't make that decision before making the shopping list, so I had to make several substitutions, but that just makes it an original recipe. How would you change it to make it unique for your family? Next time we'll omit the chestnuts!

Braised Vegetables in Marsala Cream Sauce

• 2 tablespoons butter
• 8 ounces mushrooms, washed and cut in bite-size pieces
• 2 large carrots, peeled and cut in 1" slices
• 3-4 tablespoons chopped shallot or onion
• 1/4 cup chicken broth
• 1/4 to 1/2 cup Marsala or Madeira wine
• 2 teaspoons cornstarch mixed with a tablespoon of desired liquid
• 1 cup roasted chestnuts
• 2-3 tablespoons heavy cream

Melt one tablespoon butter in a large frying pan; add the mushrooms and cook for a few minutes, then remove and keep warm. Melt the other tablespoons of butter in the same pan; add the carrots; cover and cook for 10-15 minutes. Stir in the shallot and cook until soft. Salt and pepper to taste. Add the chicken broth and wine; return the mushrooms to the pan. Cover and simmer an additional 10-15 minutes until the carrots are tender. Add the cornstarch mixture and cook until thickened. Stir in the chestnuts and cream and heat through. Serve warm. Makes about 4 servings.