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
Serves 6 People
Submitted by Jun 4, 2009
15 min
30 min
45 min