chestnut puree
From vino4dino 15 years ago
- 20 minutes to make
- Serves 8
an accompaniment for Crown of Shrimp with Truffle Sauce • Purée can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat over low heat, stirring.
Ingredients
- 1/2 small onion, sliced shopping list
- 1 tablespoon unsalted butter shopping list
- 10 oz vacuum-packed whole roasted chestnuts (1 1/2 cups) shopping list
- 1 1/2 cups chicken stock or broth shopping list
How to make it
- Cook onion in butter in a 3-quart heavy saucepan, covered, over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add chestnuts and stock and simmer, covered, 10 minutes.
- Purée mixture in batches in a blender until smooth (use caution when blending hot liquids) and transfer to a small saucepan. Heat purée over moderate heat, stirring, until hot and season with salt and pepper.
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
- greekgirrrl Long Island, NY
- vino4dino Baltimore, MD
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The Rating
Reviewed by 2 people-
I don't do a whole lot of real cooking anymore 'cause I'm the only one in this house that eat's real food. I'm so glad I looked, I love chestnuts. Thank you Vino.
jenniferbyrdez
in kenner loved it
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" It was excellent "