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Chestnut Puree

Chestnut Puree — a recipe, 5 ingredients.

contains dairycontains nutscontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Whole chestnuts
  • 1 pinch white granulated sugar
  • 1 pinch salt, if needed
  • Butter
  • 1 quart (950 ml) chicken, veal, or beef stock
Make it lactose-friendly
  • Butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Carefully split the skin at the thin (protruding) side of the chestnuts, and place them on a baking tray that contains a little water.
  2. Bake chestnuts in the oven for around 7–8 minutes. This will make it easier to peel them.
  3. Peel the chestnuts.
  4. Cook the chestnuts in just enough consommé for them to be damp. The chestnuts should not be hard but not be too well cooked either.
  5. Pass the cooked chestnuts through a fine sieve.
  6. Put the puree into a saucepan, then add a pinch of sugar and a pinch of salt if necessary.
  7. Add fine butter and turn off the heat once thick.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0