Chestnut Puree
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds peeled and skinned chestnuts
- 2cups fresh or canned chicken stock
- 1rib celery
- 2tablespoons unsalted butter
- 1cup hot milk
- ½cup heavy cream
- Salt to taste
Nutritional analysis per serving (10 servings)
257 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 3 grams protein; 427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chestnuts in a saucepan with the chicken stock and celery. Simmer, covered, for 20 to 30 minutes or until the chestnuts are soft. Drain well.
- Step 2
Put the chesnuts through a food mill or ricer and, while they are still hot, beat in the butter, hot milk and cream using a small whisk or spoon. Salt to taste. Serve hot.
Private Notes
Comments
Can be made ahead, put in a casserole and kept in a warm (200ºF) oven until ready to serve. Soften again (if necessary) with either a bit of butter or heavy cream and replate. A perfect accompaniment to rack of venison.