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Chestnut Puree

Diet.Chef's picture
  Chestnuts 2 Pound
  Veal stock/Chicken stock 1 Cup (16 tbs)
  Butter 1⁄2 Ounce
  Cream 1 Tablespoon
  Seasoning To Taste

Peel and skin chestnuts as in preceding recipe.
Put them into the boiling stock with a little salt and stew gently until tender (use barely enough stock to cover).
Put the chestnuts through a wire sieve.
Put them back into the pan, add the butter and enough of the cooking liquor to give a thick puree.
Add the cream and season carefully.
Serve in a hot vegetable dish.
Put tiny pieces of butter on the surface to prevent a crust forming, if the puree must be kept waiting.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2403 Calories from Fat 282

% Daily Value*

Total Fat 31 g48.4%

Saturated Fat 11.1 g55.3%

Trans Fat 0 g

Cholesterol 31.5 mg10.5%

Sodium 559 mg23.3%

Total Carbohydrates 495 g165.2%

Dietary Fiber 46.4 g185.8%

Sugars 102.5 g

Protein 33 g66%

Vitamin A 7.6% Vitamin C 0.06%

Calcium 3.5% Iron 0.02%

*Based on a 2000 Calorie diet

Chestnut Puree Recipe