Recipe Image

Savory Chestnut Puree

  • 25 m
  • 45 m
Virginia Willis
“Try this easy, elegant chestnut puree with roasted quail, turkey or chicken.”


    • 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


  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019