Chestnut Puree Recipes

Steps:

• Combine chestnuts, milk, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and toss in pod. Bring to a simmer, and cook, partially covered, until chestnuts are very soft and all but about 1/2 cup of the liquid has been absorbed, about 20 minutes.
• Pour mixture through a fine-mesh sieve into a bowl, reserving chestnuts and cooking liquid separately and discarding vanilla pod. Process chestnuts in a food processor until very smooth, adding reserved cooking liquid (and additional milk if needed), 1 tablespoon at a time, until mixture is the consistency of a thick spread. Pour through a large-mesh sieve. Cover with plastic wrap, and refrigerate until ready to use.

Steps:

• Shell the chestnuts by making a shallow incision ONLY in the round portion of each nut.
• Put chestnuts on a baking sheet in a very small amount of water and bake at 240 degrees C for 7 to 8 mins; set aside to cool.
• Remove nuts from shells.
• Place the chestnuts, milk and vanilla bean in a saucepan and heat to simmering.
• Simmer until all liquid has evaporated and chestnuts are tender.
• Rub the chestnuts through a sieve to puree.
• Remove from heat and let cool.
• Add Cognac or Brandy and blend until smooth.

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.