pureed chestnuts

This Chestnut Puree recipe is made by slowly simmering cooked chestnuts in lightly sweetened milk, aromatized with vanilla. Blending this mixture creates a delicious chestnut spread. 

Chestnut Puree Recipe

boiled chestnuts (cooked)

water

sugar (granulated)

vanilla bean (seeds scraped)

salt (optional)

In a medium saucepan, over medium heat whisk together the milk with the sugar.

Dissolve the sugar, then add the cooked chestnuts and vanilla bean (scraped seeds and pod) and bring to a low simmer.

Simmer on low heat for about 20 minutes or until there are  ½-⅔ cups of liquid left. Stir occasionally, especially towards the end of the cooking time to prevent scorching. 

Remove the vanilla pod and discard.

Transfer the chestnuts, without the liquid, to a food processor and puree until smooth. If necessary, stop and scrape down the sides. Add some of the liquid until the desired consistency is achieved. 

Once the mixture has cooled down, store in an airtight container in the refrigerator for 4-5 days or frozen for up to 2 months.

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The most viewed pureed chestnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chestnut Puree Recipe

The most viewed pureed chestnuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine