Chestnut Puree
Recipe for homemade chestnut puree. Can be frozen for up to a year in freezer safe paper.
Ingredients
- 700 grams boiled, cooked chestnuts without the shells (this is a yield I got from about 1200 grams of fresh chestnuts)
- 4 cups milk, you can use a mild tasting non-dairy version
- 1½ tbsp Vanilla Bean Paste (or use 1 Vanilla Bean, seeds scraped)
Instructions
Simmer Cooked Chestnuts in Milk
- Into a saucepan, pour milk (4 cups), add cooked, peeled chestnuts (700 grams).Bring the mixture to a boil and reduce it to a simmer. Simmer for about 20-30 minutes, until there is only about a 1/3 cup to 1/2 cup of milk left. I like to test the chestnuts to see if they are fork-tender to be sure. If they are not, I add a little more milk and cook for an additional 5 minutes.Be sure to stir the chestnuts, especially towards the end, so they don't scorch at the bottom of the pan.
Puree Soft Chestnuts
- To avoid runny puree, strain braised chestnuts (reserving the milk) into a food chopper and blend them until smooth. Add Vanilla bean paste (1½ tablespoons). If the puree is too thick, add some of the remaining milk and blend until thick and smooth.
Freeze Chestnut Puree
- Spread a cool, thick chestnut puree onto a parchment paper. Spread it into a rectangle or a square. Cover it and chill it until firm. Cut up the block of chestnut puree into more manageable bars. Wrap each bar in a freezer-safe paper and freeze for up to 12-18 months.
Notes
- How long does chestnut puree last? - After it's made, it can be stored in the fridge for up to 14 days.
- Can I freeze chestnut puree? I like to make a bigger batch and freeze it for later. When frozen properly, it can last in the freezer for up to 18 months.
- This puree is not sweet enough for me! - Sweetness, and color can vary and so if the chestnuts are not sweet, add 1-2 tablespoons of sugar to the milk and cook peeled chestnut in a lightly sweetened milk.