Chestnut Puree

Name: Chestnut Puree
Cuisine: French
Ingredients: ¼ to ½ cup unsalted butter, to your personal taste, or ¼ cup hazelnut oil; 2 tablespoons dry Madeira or sherry; 2 tablespoons dry Madeira or sherry; ⅓ cup heavy cream, scalded; ¼ to ½ cup unsalted butter, to your personal taste, or ¼ cup hazelnut oil; 3 pounds chestnuts in their shells, to obtain 1¾ pounds shelled nuts; 3 to 4 cups cold Secondary Stock; 3 pounds chestnuts in their shells, to obtain 1¾ pounds shelled nuts; Salt; Pepper from the mill; Yellow center leaves of 1 celery heart, chopped; Yellow center leaves of 1 celery heart, chopped

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Chestnuts as purchased in American markets (having traveled from Europe) can be more or less dry and will absorb more or less stock to soften properly, hence the variable amount of stock called for in the recipe.

To be served with wintry meals of roast turkey, goose, or venison.

Ingredients

3 pounds chestnuts in their shells, to obtain 1¾ pounds shelled nuts
3 to 4

Europe
France
Side dish
Gluten-free

Method

To shell the nuts, cut a gash ⅛ inch deep under the lighter-colored root patch of each nut. Immerse the nuts in boiling water. Remove from the heat and lift out a few nuts at a time to remove the shells and skins with a paring knife. Keep any unpeeled nut in the warm water until ready to be peeled, or