Autumn is the best time to make chestnut puree homemade, a very versatile ingredient that we can use in both sweet and savory recipes. Today we are going to prepare it as a garnish for savory dishes, whether based on meat (with which it pairs wonderfully) or fish or vegetables.
Its texture is irresistibly creamy and its flavor delicate and elegant. No wonder it’s so successful when I make it at home. The consistency can be easily adjusted, using more or less milk or part of the water from cooking the chestnuts. To each person’s taste.
If you want to make it even creamier, try use heavy cream or evaporated milk instead of milk either in part or in whole. The result is incredible, although (be careful!) also more caloric. Take note of the ingredients and don’t miss out on how to make this simple and delicious meat accompaniment.
We heat plenty of water with salt in a saucepan. We practice a cross shaped cut in each chestnut (it will make peeling easier) and immerse them in the boiling water. We cook for 20 minutes. Drain the cooking water and peel the chestnuts as soon as we can handle them without burning ourselves.
Next we crush the chestnuts together with the milk, which we will have previously heated, until obtain a homogeneous puree. Then add the butter and season with salt and pepper to taste. We stir well so that the butter melts and is incorporated into the puree. We adjust the thickness point by adding more milk if we consider it necessary and ready to serve.
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What to accompany chestnut puree with
This chestnut puree goes very well with meat dishes. Try serving it as a garnish for some beer-baked pork steaks or, for a special occasion, this baked stuffed pork loin. It is a good alternative to the classic mashed potatoes that we also love.
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