1315 Chestnut Puree

Any ideas how to make this?

Do you need to roast the chestnuts first, add oil or some other lubricant or just mash up the nuts?

This is a surprisingly difficult thing to find here, though occasionally you get the tinned stuff at some of the high end stores, and I have a few recipes (mostly desserts) that require it.

Any help/suggestions appreciated.

Category
Food & Drink

Submitted by Anonymous (not verified) on Mon, 09/12/2005 - 06:39

* Exported from MasterCook *

CHESTNUT PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cn Whole chestnuts, drained
(11 ounces each)
1 cn Condensed consomme'
1 tb Butter
1/3 c Light cream

In a saucepan combine chestnuts, celery, and
consomme'. Boil until consomme' is absorbed. Press
chestnuts through a sieve or whirl in a blender. Stir
in butter and cream. Serve with Wild Boar. NOTE:
Chestnut Puree is also an excellent accompaniment for
turkey, fillet of beef, and lamb.

Submitted by Anonymous (not verified) on Mon, 09/12/2005 - 06:40

You can roast the chesnuts, peel and use as recipe posted before.

Submitted by Anonymous (not verified) on Mon, 09/12/2005 - 06:57

Hi Susan,

Thanks for that!

Quick question - if I was making this for sweet desserts would I just omit the consomme and celery?

Submitted by Anonymous (not verified) on Mon, 09/12/2005 - 07:15

Found another recipe for Sweet Chestnut Puree.

Ingredients

675g/1-1/2lb Chestnuts

720ml/24fl.oz. Milk

Dash Vanilla Extract

100g/4oz Butter, softened

225g/8oz Granulated Sugar

240ml/8fl.oz. Water

Instructions

1. Bring a large pan of water to the boil.

2. Meanwhile, make an incision on the flat side of each chestnut. Drop the nuts into the boiling water and boil for 5-10 minutes.

3. Remove with a slotted spoon then peel whilst still warm.

4. Place the peeled chestnuts in a medium saucepan together with the milk and vanilla and cook over moderate heat for 45 minutes or until tender.

5. Drain the cooked chestnuts, reserving a little of the cooking liquor, then place in a food processor and process until smooth, adding a little of the cooking liquor if necessary. Alternatively, pass through a fine sieve.

6. Transfer to a mixing bowl add the softened butter and mix thoroughly.

7. Place the sugar and water in a saucepan and bring to a boil over moderate heat, stirring constantly until the sugar has dissolved. Continue to boil for 8 minutes to form a syrup but do not allow it to brown.

8. Stir the hot syrup into the chestnut mixture. Adjust sweetness to taste, adding a little more sugar if desired.

Submitted by Anonymous (not verified) on Mon, 09/12/2005 - 08:29

Sounds easy enough - thanks very much!

Will go a hunting during lunch breaks - we have a large stand of sweet chestnut trees here in the Park.