Savory Chestnut Puree Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Using a sharp knife, make a small slit in the skin of each chestnut.
• STEP 3.Place the chestnuts on a baking sheet and roast in the oven for 20-25 minutes, or until the skins have split.
• STEP 4.Remove the chestnuts from the oven and let them cool slightly.
• STEP 5.Peel the chestnuts, removing both the outer shell and the inner skin.
• STEP 6.Place the peeled chestnuts in a food processor or blender.
• STEP 7.Add a pinch of salt and a splash of cream or milk.
• STEP 8.Blend until smooth and creamy, adding more cream or milk if needed to achieve the desired consistency.
• STEP 9.Taste and adjust the seasoning, adding more salt if necessary.
• STEP 10.Transfer the puree to a serving dish and garnish with chopped fresh herbs, such as parsley or thyme.
• STEP 11.Serve warm as a side dish or spread on bread, or use as a filling for ravioli or as a base for soups and sauces.

Cooking Tips

• Roasting the chestnuts helps to loosen the skins and make them easier to peel.
• Be careful when making the slit in the chestnuts, as they can be slippery.
• If the puree is too thick, you can thin it out with a little more cream or milk.
• For a vegan version, you can use plant-based cream or milk substitutes.
• Leftover puree can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the puree in an airtight container in the refrigerator for up to 3 days.
• To reheat, transfer the puree to a saucepan and heat gently over low heat, stirring occasionally.
• Serve the puree warm as a side dish or spread on crusty bread.
• You can also use the puree as a filling for ravioli or as a base for soups and sauces.