Skip to content

Beta This app is in Beta Testing

Chestnut Puree

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. a pinch of sugar
  2. Cut
  3. Butter
  4. three pounds of chestnuts
  5. Stock
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut off the tops of two or three pounds of chestnuts, bake them for fifteen minutes, remove the skins, and put them in enough light stock to cover them, let them come to the boil, put a buttered paper on the top, and cook them till tender and dry ;
  2. pass them through a fine wire sieve, mix in a pat of butter, a pinch of sugar, and a little liquid carmine, sufficient to make the farce a pale salmon colour ;
  3. set aside some to serve in the vegetable dish ;
  4. work the remainder up together, and use as directed above.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve