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Chestnut Puree

  • 1 1/2 pounds chestnuts
  • 1 cup bouillon
  • 4 tablespoons butter
  • 1 tablespoon flour
  • 1/2 cup cream
  • 4 tablespoons red wine
  • Salt and pepper to taste.
  • 1 tablespoon sugar
  • 1 teaspoon chopped parsley
Shell chestnuts, scald and remove the second skin. Add bouillon to skinned chestnuts, cook them until tender. Press chestnuts through a fine sieve, melt butter, blend in flour, cook for a few minutes; add pureed chestnuts, cream, wine, salt, pepper, sugar and parsley. Heat mixture while beating it hard. Pile on serving dish in a mound shape. Serves 6.

Serves 6 People
Submitted by Cassyjean - Torrington, CT Jun 4, 2009 15 min 30 min 45 min

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