Chestnut Puree Recipe

Name: Chestnut Puree Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups cooked chestnuts*; 2 cups whole milk; 2 tablespoons granulated sugar; ½ vanilla bean; Pinch of kosher salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
238 kcal
Course
Condiments
Cuisine
French

Chestnut Puree Recipe

Robert Berry

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Whether you make a batch to use in your dessert recipes during the Christmas season or you just want to spread some on your morning toast for breakfast with a European flair, this chestnut puree is sure to add a delicious and unique touch to your meals.

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Ingredients

Servings

2 cups cooked chestnuts* or 16 oz cooked chestnuts drained - 350 g.
2 cups whole milk or almond milk or water
2 tablespoons granulated sugar or cane or coconut sugar
½ vanilla bean or 1 teaspoon vanilla extract
Pinch of kosher salt

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Instructions

Place chestnuts, milk, sugar, vanilla bean, and salt in a saucepan over medium-high heat.
Bring to a boil, turn down the heat to medium heat, and let it simmer, stirring frequently, for 20-25 minutes or until the milk is reduced to ½ cup. After the first 15 minutes, it starts to thicken quite a bit, so keep a close eye on it.
Place a mesh strainer over a bowl and carefully strain the chestnut and milk mixture, saving the liquid at the bottom. Remove the vanilla bean.
Transfer the chestnuts to the bowl of a food processor and process until pureed, stopping and scraping down the sides a few times.
Depending on the recipe you plan to use your chestnut puree, adjust its consistency by adding the reserved liquid as it is blending.

Notes

This recipe yields about 1 ½ cups of pureed chestnuts. I listed it as 4 servings but you can adjust the serving size according to the recipe you are using it in. The nutritional values below are per serving based on 4 servings.
You can buy already cooked and peeled chestnuts from the store or cook your own chestnuts. If you purchase it from the grocery store, make sure the only ingredient listed on the packaging is chestnuts. If you decide to cook them yourself, I recommend following my
boiled chestnuts recipe
. Alternatively, you can
cook chestnuts in the oven
or
roast them on an open fire
, but please be aware that the end product might have a slightly smokier taste.
While the most popular sweetener used in this recipe is granulated sugar, you can use cane sugar, brown sugar, or even coconut sugar as well. The darker sugar varieties provide a toffee-like taste. Alternatively, for a healthier option, you can substitute sugar with a few pitted dates.
If you can’t get your hands on a vanilla bean, you can substitute it with vanilla extract. However, if you use vanilla extract, add it at the very end after the cooking is complete. Otherwise, all the alcohol (and flavors of vanilla) in the vanilla extract will evaporate during the cooking process.
When using a vanilla bean, it is best the scrape the beans out of the vanilla pod using a sharp knife. You can still put the whole (scraped) vanilla pot in the cooking liquid for flavor.
Bring the pureed chestnuts to room temperature and store it in an airtight container in the refrigerator for up to 4 days.
Freeze the leftover chestnut puree in an airtight container for up to 3 months. Thaw it in the fridge overnight.
Yields: This recipe yields about 1 ½ cups of pureed chestnuts. I listed it as 4 servings but you can adjust the serving size according to the recipe you are using it in. The nutritional values below are per serving based on 4 servings.
Yields: This recipe yields about 1 ½ cups of pureed chestnuts. I listed it as 4 servings but you can adjust the serving size according to the recipe you are using it in. The nutritional values below are per serving based on 4 servings.
Chestnuts: You can buy already cooked and peeled chestnuts from the store or cook your own chestnuts. If you purchase it from the grocery store, make sure the only ingredient listed on the packaging is chestnuts. If you decide to cook them yourself, I recommend following my boiled chestnuts recipe. Alternatively, you can cook chestnuts in the oven or roast them on an open fire, but please be aware that the end product might have a slightly smokier taste.
Sweetener: While the most popular sweetener used in this recipe is granulated sugar, you can use cane sugar, brown sugar, or even coconut sugar as well. The darker sugar varieties provide a toffee-like taste. Alternatively, for a healthier option, you can substitute sugar with a few pitted dates.
Vanilla: If you can’t get your hands on a vanilla bean, you can substitute it with vanilla extract. However, if you use vanilla extract, add it at the very end after the cooking is complete. Otherwise, all the alcohol (and flavors of vanilla) in the vanilla extract will evaporate during the cooking process.
Vanilla bean: When using a vanilla bean, it is best the scrape the beans out of the vanilla pod using a sharp knife. You can still put the whole (scraped) vanilla pot in the cooking liquid for flavor.
Storage: Bring the pureed chestnuts to room temperature and store it in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze the leftover chestnut puree in an airtight container for up to 3 months. Thaw it in the fridge overnight.

Nutrition Information

Show Details

Calories 238kcal (12%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Cholesterol 15mg (5%) Sodium 48mg (2%) Potassium 529mg (15%) Sugar 12g (24%) Vitamin A 216IU (4%) Vitamin C 29mg (32%) Calcium 164mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 238 kcal

% Daily Value*

Calories	238kcal	12%
Carbohydrates	43g	14%
Protein	5g	10%
Fat	5g	8%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	1g	5%
Cholesterol	15mg	5%
Sodium	48mg	2%
Potassium	529mg	11%
Sugar	12g	24%
Vitamin A	216IU	4%
Vitamin C	29mg	32%
Calcium	164mg	16%
Iron	1mg	6%