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

Virginia Willis


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; 2.2 g total fat; 0.4 g saturated fat; 177 mg sodium. 639 mg potassium; 52.8 g carbohydrates; 5.1 g fiber; 11 g sugar; 4 g protein; 24 IU vitamin a iu; 26 mg vitamin c; 71 mcg folate; 31 mg calcium; 1 mg iron; 34 mg magnesium;

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
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
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