Savory Chestnut Puree

November/December 2011

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

Savory Chestnut Puree

Makes: 4 servings, about 3/4 cup each

Active Time:

Total Time:


  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.

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.


Per serving: 247 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 53 g carbohydrates; 0 g added sugars; 4 g protein; 5 g fiber; 177 mg sodium; 639 mg potassium.

Nutrition Bonus: Vitamin C (47% daily value), Potassium (20% dv), Folate (19% dv)

Carbohydrate Servings: 3 1/2

Exchanges: 3 1/2 starch

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