Chestnut Purée
A dish — white stock ii or iii and french chestnuts carry it.
contains glutencontains dairycontains meat
5
Ingredients
US
Metric
- 4 cups White Stock II or III
- 2 cups French chestnuts, boiled and mashed
- 1 slice onion
- ¼ teaspoon celery salt
- 2 cups scalded milk
- ¼ cup butter
- ¼ cup flour
- Salt
- Pepper
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and bind. Season with salt and pepper.
Nutrition (estimated, per serving)
| Calories | 274 |
|---|---|
| Protein | 25.3 g |
| Fat | 12.8 g |
| Carbs | 13.0 g |
| Fiber | 0.6 g |
| Sodium | 367 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States