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Chestnut Puree

Western.Chefs's picture
Ingredients
  Chestnuts 2 Pound
  Milk 3 Cup (48 tbs)
  White celery 3 Small
  Butter 2 Tablespoon
  Sherry 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Cut a gash on flat side of chestnuts and put in very hot oven or under broiler flame for 5 to 6 minutes.
Take from oven and remove shells and skins with sharp knife.
Cook chestnuts until tender in boiling milk with celery.
Drain.
Reserve liquid and discard celery.
Rub chestnuts through fine sieve or put into electric blender.
Season with salt and pepper.
Beat in butter and a little of the strained milk used for cooking chestnuts.
Add sherry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Blending
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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4.161765
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2896 Calories from Fat 588

% Daily Value*

Total Fat 66 g101.4%

Saturated Fat 31.3 g156.6%

Trans Fat 0 g

Cholesterol 132.3 mg44.1%

Sodium 1025.7 mg42.7%

Total Carbohydrates 525 g174.9%

Dietary Fiber 47.3 g189.2%

Sugars 132.8 g

Protein 52 g103.3%

Vitamin A 33.4% Vitamin C 2.6%

Calcium 79.4% Iron 1.7%

*Based on a 2000 Calorie diet

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Chestnut Puree Recipe