Chestnut Purée

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By Ben Shewry

Published 2012

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  • 125 g ( oz) unsalted butter, diced
  • 90 g ( oz) shallots, thinly sliced lengthways
  • 250 g (9 oz) twice-peeled chestnuts (see Note), thinly sliced
  • table salt, to taste
  • 50 ml ( fl oz) white wine
  • 325 ml (11 fl oz) water
  • 2 ml lemon juice


In a medium saucepan, melt the butter over low heat, add the shallot, chestnuts and a pinch of salt and stir well. Gently cook without colouring for 30 minutes.

Add the wine and cook until evaporated. Add the water and simmer until the chestnuts are tender.

Place the mixture in an upright blender and blend on high speed for 6 minutes or until the purée is very smooth. Add the lemon juice and check the seasoning. Pass through a fine sieve. Place in an airtight container and cover with a piece of baking paper to prevent a skin forming.