CHESTNUT PUREE

Chestnut Puree image

Provided by Pierre Franey

Time 35m

Yield 8 - 12 servings

Number Of Ingredients 7

Ingredients

2 pounds peeled and skinned chestnuts
2 cups fresh or canned chicken stock
1 rib celery
2 tablespoons unsalted butter
1 cup hot milk
1/2 cup heavy cream
Salt to taste

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