Chestnut Puree
The Chestnut Puree from Spoonsparrow is a fallside dish that always comes in well. Try the chestnut puree and convince yourself!
Ingredients
- 400 g chestnuts
- 500 g waxy potatoes
- Salt
- 1 Shallot
- 70 g butter
- 50 ml heavy cream
- 1 tbsp Crème fraîche
- 1 tbsp Lemon Juice
- Pepper
- nutmeg
Instructions
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1.
Slice the chestnuts crosswise and roast them in a pan or in a preheated oven at 220 °C (convection 200 °C; gas: level 3–4) for about 20 minutes until the shells are browned and the interior is golden‑yellow and slightly toasted. Let the chestnuts cool slightly, set aside four pieces, peel and roughly chop them.
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2.
Peel, wash, and cut the potatoes into large chunks. Boil in lightly salted water until tender, drain, and let steam off briefly. Peel and finely chop the shallot; sauté it in 1 tbsp hot butter over medium heat until translucent. Add two‑thirds of the chopped chestnuts, stir in cream and butter, and bring to a boil once. Use an immersion blender to puree quickly but not too fine.
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3.
Add the remaining chestnuts and press the cooked potatoes directly into the pan with a potato masher. Season the puree with crème fraîche, lemon juice, salt, pepper, and a touch of nutmeg. Serve in bowls garnished with a whole chestnut on top.
