Chestnut Potato Puree Recipes
CHESTNUT AND POTATO PURéE
A smooth chestnut purée and plenty of butter make these mashed potatoes a must-have at the holiday table.
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Prick each potato in a few places with a fork, then divide potatoes into 3 groups and wrap each group in foil. Bake in oven until tender when pierced with a sharp knife, 1 1/4 to 1 1/2 hours.
- While potatoes bake, melt butter in a 4- to 5-quart heavy pot over moderately low heat, then cook chestnuts, stirring, 5 minutes. Add half-and-half, bay leaf, salt, and pepper and gently simmer, covered, until chestnuts are very tender and cream is infused with bay leaf, 15 to 20 minutes. Discard bay leaf, then transfer chestnuts with a slotted spoon to a blender. Add enough cooking liquid to purée chestnuts easily, then purée until smooth (use caution when blending hot liquids). Return purée to pot with remaining liquid and stir together. Keep warm over very low heat.
- Holding them with a kitchen towel to protect your hands, carefully unwrap and peel potatoes, a few at a time, and push through ricer into chestnut mixture. Stir to combine (mixture will continue to thicken) and season to taste.
CHESTNUT-POTATO PUREE
Steps:
- Place the chestnuts in a large saucepot and fill with water. Season generously with salt and bring the pot to a boil. Add the potatoes and continue to boil until the potatoes are fork-tender, 20 to 25 minutes.
- Drain the cooked potato-chestnut mixture and return to the pot. Add the hot cream and cold butter and stir vigorously until combined. Check the seasoning; add salt, if needed. If the mixture is a little stiff, add more cream and butter until it reaches the desired consistency. Place in a serving bowl and cover with foil until ready to serve.
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3 pans. Proficient. Suitable for vegans. Chestnuts are the perfect plant-based pie filling, adding depth and flavour and paring perfectly with the earthiness of mushrooms. This recipe can easily be the star of roast dinners, a simple pie and mash set-up or served simply with a chestnut …
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CHESTNUT-POTATO PUREE RECIPE | EAT SMARTER USA
2016-09-22 Puree the mixture with an immersion blender. Mix in the remaining chestnuts. Pass the potatoes through a ricer into the mixture. Add the creme fraiche and lemon juice, then season to taste with salt, pepper, and nutmeg. Mix until thoroughly combined. Place the puree into 4 bowls, garnish each with 1 chestnut…
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THE 10 BEST CHESTNUT SUBSTITUTES FOR YOUR RECIPE
From myconsciouseating.com
- Jackfruit Nuts. When boiled or roasted, Jackfruit nuts taste just like chestnuts. Jackfruit nuts are commonly used in Asian cuisine and suitable for people who follow a vegan or vegetarian diet because of their meaty texture.
- Hazelnuts. Because they give a nutty, earthy flavor, hazelnuts will be the perfect substitute for roasted chestnuts in a stuffing or any other dish where you want to add some crunch.
- Pistachio Nut. Pistachio nut can be eaten raw or cooked in several recipes because it’s so versatile. This type of nut has a smooth flavor and ends on a sweet note.
- Sweet Potatoes. Japanese and purple sweet potatoes can replace chestnuts in a stuffing or purée recipe. When boiled and cooked, sweet potatoes will taste exactly like chestnuts, especially when you add the other ingredients that make your turkey filling tasty.
- Macadamia Nuts. Macadamia nuts are crunchy, so they will replace chestnuts in several recipes. In addition, these nuts have a rich, meaty, and creamy texture, so they will add a buttery flavor to your purées, baked dishes, and soups.
- Pecan. Pecan nuts can bring a rich nutty flavor to any recipe. Compared to chestnuts, pecan nuts have a slightly floral aroma, so they will work for you if you’re not that fond of chestnuts flavor.
- Tiger Nuts. Although they’re called nuts, tiger nuts are actually tubers that can be used to replace chestnuts in several recipes. They’re not easy to find, but they will work perfectly as a replacement for chestnuts if you’re allergic to nuts.
- Almonds. Almonds are healthy and tasty, but this is not why they are on our list. Almonds have a nutty and crunchy taste, so they will work perfectly to replace chestnuts in a recipe that calls for some creaminess with some crunch.
- Pumpkin Seeds. If you need a crunchy, nutty flavor, pumpkin seeds can do the trick. Because of their subtle warm flavor, pumpkins seeds can be enjoyed as a healthy snack, just like roasted chestnuts.
- Chestnut Flour. If you can’t get your hands on fresh or canned chestnuts to enhance the flavor of your recipe, you can use chestnut flour instead. Dried chestnuts are grounded into a smooth texture to make chestnut flour.
15 BEST CHESTNUT RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Oven-Roasted Chestnuts. If you live in or visit many major cities across Europe and the U.S., you will see roasted chestnuts appear at street stalls throughout the late autumn and winter.
- Chestnut Pasta in Butter and Sage Sauce. While traditionally associated with Italian peasants, flour made from chestnuts originally came about as an alternative for those who couldn’t afford wheat flour.
- Vegan Chestnut Soup. This smooth roasted chestnut soup has all the subtle flavors of the tree nut, with added nutrition from carrots and veggie broth, all lightly spiced with cloves and bay leaves.
- Chestnut Stuffing. Whether you make this tasty stuffing as a Thanksgiving side or a comfort food dish for another meal, you’ll love the addition of meaty chestnuts for a different texture and flavor.
- Marrons Glacé. In France, these decadent candied chestnuts sell out quickly, because the flavor is so popular. Create them at home for an indulgent treat that would work great as a party or even wedding flavor.
- Karyoka Truffles. Try karyoka or Turkish truffles made from chocolate-covered chestnut puree sprinkled with chopped pistachios, for a different twist on holiday candy.
- Tuscan Chestnut Cake. This unleavened chestnut dessert tastes like a cross between a slightly sweet cake and a flatbread, and usually appears on fall tables in Tuscany.
- Roast Goose and Chestnut Stuffing. Before turkey took over, goose often starred as the centerpiece at holiday meals. Stuffed with a savory chestnut filling, this rolled goose roast comes out tender and moist thanks to a water bath that keeps it from drying out.
- Sweetened Chestnut Purée. Used in a variety of Italian, French, and Hungarian desserts, sweetened chestnut puree has a nutty, subtle flavor that levels up a range of desserts.
- Roasting Chestnuts on the Grill. Forget about an open fire—roast your chestnuts on the grill for a smoky, toasty flavor. The high, intense heat your grill can deliver will result in a deliciously sweet taste.
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