Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


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

about 3/4 cup
247 calories; protein 4g; carbohydrates 52.8g; dietary fiber 5.1g; sugars 10.6g; fat 2.2g; saturated fat 0.4g; vitamin a iu 23.8IU; vitamin c 26mg; folate 71.3mcg; calcium 30.5mg; iron 1mg; magnesium 33.9mg; potassium 639mg; sodium 177.4mg; thiamin 0.2mg.

3 1/2 starch