CHESTNUT PUREE
Use this puree in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine chestnuts, milk, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and toss in pod. Bring to a simmer, and cook, partially covered, until chestnuts are very soft and all but about 1/2 cup of the liquid has been absorbed, about 20 minutes.
- Pour mixture through a fine-mesh sieve into a bowl, reserving chestnuts and cooking liquid separately and discarding vanilla pod. Process chestnuts in a food processor until very smooth, adding reserved cooking liquid (and additional milk if needed), 1 tablespoon at a time, until mixture is the consistency of a thick spread. Pour through a large-mesh sieve. Cover with plastic wrap, and refrigerate until ready to use.
CHESTNUT AND WHITE BEAN PUREE WITH GUANCIALE AND CARAMELIZED PEAR
Steps:
- Combine the stock, beans, peppercorns, garlic, 1 sprig rosemary, the bay leaf, carrots and onions in a large pot. Bring to a simmer and slowly cook until the beans are tender. Drain and reserve 3/4 cup of the liquid. Discard the rosemary, bay leaf and carrots.
- Puree the beans, half the reserved liquid and the chestnuts in a food processor or blender until smooth, using additional liquid if necessary. Finish with the olive oil and some salt.
- Heat a saucepan over medium heat. Add the guanciale and 2 tablespoons water. Cook slowly until the water evaporates, and then caramelize the guanciale. Remove the guanciale and reserve the fat. Add the pears to the pan and cook until tender, and then drain.
- Brush the baguette slices with olive oil and toast. Assemble each bruschetta with a spoonful of the puree, caramelized guanciale and pears, and garnish with the remaining rosemary.
PURéE DE CHâTAIGNES (CHESTNUT PURéE)
Enjoy this rich and smooth chestnut purée alongside turkey or veal on Christmas Eve. In France, chestnuts are synonymous with the Christmas season
Provided by Amanda Nicolas - Associate editor
Categories Condiment, Side dish
Time 50m
Number Of Ingredients 7
Steps:
- Tip the chestnuts into a saucepan with the milk and thyme. Bring to the boil over a medium heat, then reduce the heat to a gentle simmer and cook for 10-15 mins. The chestnuts are ready when they start to fall apart slightly when pricked with a fork.
- Meanwhile, heat the butter in a small pan and fry the shallots over a medium heat until softened.
- Remove the thyme from the chestnuts and discard. Use a slotted spoon to transfer the chestnuts to a food processor, then pour in 100ml of the poaching milk, reserving the rest. Add the fried shallots and crème fraîche, then blitz to a thick purée, adding more of the reserved poaching milk to loosen if needed. Season with salt and some white pepper to taste. To freeze, leave to cool fully, then seal in an airtight container and freeze for three weeks.
- Tip the purée back into the saucepan and cover to keep warm until you're ready to serve. If the purée needs reheating, add a splash of the reserved poaching milk and warm through over a low heat.
Nutrition Facts : Calories 299 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CHESTNUT PUREE
Provided by Pierre Franey
Categories side dish
Time 35m
Yield 8 - 12 servings
Number Of Ingredients 7
Steps:
- Place the chestnuts in a saucepan with the chicken stock and celery. Simmer, covered, for 20 to 30 minutes or until the chestnuts are soft. Drain well.
- Put the chesnuts through a food mill or ricer and, while they are still hot, beat in the butter, hot milk and cream using a small whisk or spoon. Salt to taste. Serve hot.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 427 milligrams, Sugar 2 grams, TransFat 0 grams
CHESTNUT PUREE FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS
This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X" side-down on a baking sheet. Transfer to oven and roast until opened, 10 to 12 minutes. Peel immediately, using a towel if chestnuts are too hot to touch; coarsely chop.
- Heat olive oil in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent. Add chestnuts and cook for about 1 minute. Add vegetable stock; bring to a simmer and cook for 30 minutes.
- Add molasses, maple syrup, and roasted garlic. Bring to a simmer and continue cooking until chestnuts are soft, about 30 minutes more. Working in batches, carefully transfer to the jar of a blender; blend until smooth.
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SAVORY CHESTNUT PUREE - EATINGWELL
From eatingwell.com
5/5 (2)Total Time 45 minsServings 4Calories 247 per serving
- Combine chestnuts, broth, water, thyme and salt in a medium saucepan. Bring to a simmer over medium heat and cook, partially covered, until the chestnuts easily break apart, 10 to 20 minutes. Remove the thyme.
- Transfer the chestnut mixture to a food processor; puree until the mixture is very smooth and has the consistency of a thick spread. Add a little more broth if a thinner consistency is desired. Return the puree to the pan; cover to keep warm.
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