I have been looking for chestnut recipes lately and I have seen a few that call for chestnut puree. Since I have a bunch of fresh chestnuts I thought: Why don’t I make my own chestnut puree? When making the chestnut puree I used boiled chestnuts as they are softer than roasted chestnuts. Chestnut puree comes both sweetened and unsweetened varieties. If you wasted to make a sweetened puree you could just add sugar or some other sweetener such as maple syrup or honey, etc.
How to Make Chestnut Puree
- 12 chestnuts (boiled and peeled)
- 1/2 cup milk
- 1/2 cup water
- Place every thing in a small sauce pan. (The liquid should just cover the chestnuts.)
- Simmer the chestnuts until soft, about 10-20 minutes. (Watch them as milk can quickly boil over the side of a pan.)
- Scoop the chestnuts out of the liquid, reserving the liquid.
- Puree the chestnuts using as much of the reserved liquid as required.