Puree De Chataignes (Chestnut Puree)
A lovely little recipe, which makes use of the Clement Faugier cooked and peeled chestnuts, and just a spoonful of their sweet crème de marrons!
- Difficultyeasy
Ingredients
- 2 tins Clement Faugier cooked and peeled chestnuts 480g total weight
- 300g Potatoes
- 200ml Pouring Cream (whipping cream works well)
- 120g Butter
- 2 – 3 tablespoons Clement Faugier Sweet Chestnut Puree
- Salt To Taste
Method
Step one
Peel your potatoes and cut them into cubes.Step two
Bring a saucepan of water to the boil, add your potatoes, and the chestnuts and cook for half an hour.Step three
Drain the potatoes and chestnuts in a colander.Step four
Put them in a food blender, add the cream and butter and chestnut puree.Step five
Blend all the ingredients into a smooth puree.Step six
Salt to taste.
Chestnut Puree Serving Suggestions
Chestnut puree works well alongside most cooked meat dishes and roasts.
How Long Can You Keep Chestnut Puree For?
You can store this mixture in the refrigerator for up to a week.