Chestnut Puree

5.0(11)

by Pierre Franey

Side Dish

Servings

(8–12)

Total time

35 min

Calories / serving

257 kcal

Ingredients (7)

serves

Instructions (2 steps)

01Place 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.
02Put 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.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.