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Savory Chestnut Puree

http://www.eatingwell.com/recipes/chestnut_puree.html

From EatingWell:  November/December 2011

Try this easy, elegant chestnut puree with roasted quail, turkey or chicken.

4 servings, about 3/4 cup each | Active Time: 25 minutes | Total Time: 45 minutes

Ingredients

• 1 14-ounce jar roasted chestnuts (see Tip)
• 1 cup reduced-sodium chicken broth
• 1 cup water
• 1 sprig fresh thyme
• 1/8 teaspoon kosher salt

Preparation

1. Combine chestnuts, broth, water, thyme and salt in a medium saucepan. Bring to a simmer over medium heat and cook, partially covered, until the chestnuts easily break apart, 10 to 20 minutes. Remove the thyme.
2. Transfer the chestnut mixture to a food processor; puree until the mixture is very smooth and has the consistency of a thick spread. Add a little more broth if a thinner consistency is desired. Return the puree to the pan; cover to keep warm.
3. Reheat over low heat just before serving; thin with a little water, if desired.

Nutrition

Per serving : 247 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 53 g Carbohydrates; 4 g Protein; 5 g Fiber; 177 mg Sodium; 639 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch

Tips & Notes

• Make Ahead Tip: Prepare through Step 2 up to 1 hour in advance.

• Tip: Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets.