Chestnut puree

1 hour
Chestnut puree

Makes about 425 ml / 3/4 pt 

500 g / 1 lb raw chestnuts, skinned
200 ml / 7 fl oz milk 

Chestnut puree Preparation

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.

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