Chestnut Creme


  • 200 g (7 oz) fresh chestnuts
  • 500 ml (17 fl oz) full-fat cow’s milk
  • 100 g ( oz) peeled, chopped parsnips
  • 100 g ( oz) unsalted butter, chilled and cubed
  • 10 g (¼ oz) sea salt


Preheat the oven to 180°C (350°F). Roast the chestnuts until the skins start to blister. Peel the chestnuts.

Put the milk in a saucepan, add the chestnuts and parsnip and simmer until very tender. Strain and place the chestnuts and parsnip in a food processor. Add the chilled butter in small amounts and blend to create a smooth cream. Season with salt.