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Savory Chestnut Puree
Savory Chestnut Puree
2 Reviews
From the EatingWell Kitchen
Try this easy, elegant chestnut puree with roasted quail, turkey or chicken.
- By: Virginia Willis EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 14-ounce jar roasted chestnuts (see Tip)
- 1 cup reduced-sodium chicken broth
- 1 cup water
- 1 sprig fresh thyme
- ⅛ teaspoon kosher salt
Preparation
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Active
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Ready In
- 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.
- 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.
- Reheat over low heat just before serving; thin with a little water, if desired.
- 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.
- Serving size: about ¾ cup
- Per serving: 247 calories; 2 g fat(0 g sat); 5 g fiber; 53 g carbohydrates; 4 g protein; 71 mcg folate; 0 mg cholesterol; 11 g sugars; 0 g added sugars; 24 IU vitamin A; 26 mg vitamin C; 31 mg calcium; 1 mg iron; 177 mg sodium; 639 mg potassium
- Nutrition Bonus: Vitamin C (43% daily value)
- Carbohydrate Servings: 3½
- Exchanges: 3½ starch
Reviews 2
December 25, 2018
By: KARENM
I too used this recipe to make the puree to add to the chestnut spinach and blue cheese en croute. It worked really well.
December 23, 2014
By: EatingWell User
Perfect for my Christmas recipe
I am a frsitr timer at this chestnut thing. An Ozzie liviing in Scotland. Made the mistake of making a sweet puree, and had just enough chestnuts to make this savoury one for a 'Spinach, Chestnut and Blue Cheese en croute, for Christmas lunch on Thursday. (The leeks are cooking as I write!) By the way, 8oz of freshly roasted chestnuts makes about 1 lb of puree using this recipe.Thank you so much! The family will be most impressed!
Pros: Not too much lquid required (or wasted!) Great texture
Cons: Who enjoys peeling chestnuts?! I didn't have a jar!
