Makes about 425 ml / 3/4 pt
500 g / 1 lb raw chestnuts, skinned
200 ml / 7 fl oz milk
1- Put the skinned chestnuts in a saucepan with the milk and 200 ml / 7 fl oz water. Bring to the boil and simmer for 20 minutes or until the chestnuts are tender.
2- Drain the chestnuts. Mash them to a puree with a potato masher or rub them through the fine blade of a vegetable mill.
- For a savoury puree, season the simmering chestnuts with salt and pepper and add a bouquet garni or bay leaf.
- For a sweet puree, simmer with a vanilla pod or cinnamon stick ad sweeten with a sugar syrup. For a puree made with 500 g / 1 lb chestnuts, dissolve 30 ml / 2 tbs sugar in 60 ml / 4 tbs water. Bring the syrup to the boil, remove from the heat and cool. Beat it, a little at a time, into the puree. This puree can be used as a cake filling or for a quick sweet, flavoured with cinnamon and chopped stem ginger.
- To make a puree with dried chestnuts, soak them first for 3 hours in the same amount of milk and water, then bring to the boil and simmer for up to 45 minutes.
Yummy tasty chestnut puree is ready.
photo credit goes to = www.zsuzsascookbook.blogspot.com