Vida Recetas Editorial
Chestnut puree is a traditional preparation that transforms chestnuts into a smooth and versatile cream, perfect as a side dish for meats, poultry, or even to add a sweet touch to desserts. This puree stands out for its velvety texture and its slightly sweet and earthy flavor, which combines wonderfully with spices like star anise. Originating from regions where chestnut trees are abundant, this dish is ideal for those seeking comforting and traditional recipes.
The recipe is very simple: boil the chestnuts, peel them, and then simmer them in milk with a pinch of salt and star anise. Then blend until smooth. The result is an elegant and nutritious puree, low in fat and rich in complex carbohydrates and fiber. It is an excellent option to accompany roasted meats or to serve as a base for creamy desserts. You can adjust the consistency by adding more milk or broth, and lightly sweeten it if preferred. Undoubtedly, a recipe that brings warmth and flavor to any table.
Prep
20 min
Cook
15 min
Servings
4
Calories
250 kcal
We start by cooking the chestnuts, to remove the skin.
To cook them well, we can cut each chestnut and then put them in boiling water.
Once cooked, we take out the chestnuts in batches and with the same knife with which we cut them, we peel them.
We remove the hard outer skin like the thinnest we can find.
Once the chestnuts are peeled, we put them back in a saucepan and this time we cover them with milk.
We must bring them to the boil and then add a pinch of salt, a stick of cinnamon and let them cook for about 15 minutes.
Once the time has passed, we grind the chestnuts with the milk included, which will give them the desired thickness.
The remaining puree can be stored in a suitable container and covered with a lid.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 15 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
