1. score each chestnut with a pointed kitchen knife, place in a saucepan, cover with cold water and do 5 min.
2. drain and peel off. Peel off the inner skin. Place in saucepan from scratch and cover with soup. Steam until tender, 30 minutes. Drain and chop coarsely.
Sauté the onion with butter in a frying pan for 5 minutes, add the mince, chestnuts and parsley, season.
Preparation time 20 min. Cooking time: 40 min.
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