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

Virginia Willis


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

247 calories; protein 4g 8% DV; carbohydrates 52.8g 17% DV; exchange other carbs 3.5; dietary fiber 5.1g 20% DV; sugars 10.6g; fat 2.2g 3% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 23.8IU 1% DV; vitamin c 26mg 43% DV; folate 71.3mcg 18% DV; calcium 30.5mg 3% DV; iron 1mg 5% DV; magnesium 33.9mg 12% DV; potassium 639mg 18% DV; sodium 177.4mg 7% DV; thiamin 0.2mg 24% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
I too used this recipe to make the puree to add to the chestnut spinach and blue cheese en croute. It worked really well. Read More