Chestnut Purée

Name: Chestnut Purée
Yield: Yield: 2 cups (500 milliliters)
Ingredients: butter; port; full-flavored brown stock; celery; chestnuts

Preparation info

Appears in

Published 1991

Ingredients

shelled and peeled chestnuts

1 lb</

Combine all the ingredients in a straight-sided sauté pan and bring to a simmer. Cover the chestnuts with a round of parchment paper or half-cover the pan with a lid. Simmer until the chestnuts are soft and easily crushed with a fork and the liquids have reduced and formed a syrupy glaze on the bottom of the pan.
Purée the chestnut mixture in a food processor u