Recipe: Chestnut Puree
Chestnuts roasting on an open fire…
Although chestnuts are a prominent symbol for this time of year (be it in stuffing or Christmas carols), not many people actually take the time to cook them at home home.
Cooking and peeling chestnuts may be labor intensive, but the payoff is a flavor like no other: rich, almost sweet, almost meaty, and utterly its own.
Raluca Schachter has a recipe for chestnut puree that she remembers eating throughout her youth in Romania. She’s adapted it to use coconut oil, which she is a big fan of, but it’s still an incredibly simple recipe that only needs a few ingredients and a good bit of time.
This is such an easy and delicious recipe from Eastern Europe, that’s really worth trying when you want a creamy dessert with a nutty flavor.
Even better, Raluca’s recipe does not use any refined sugar, just a little vanilla and cinnamon to offset the chestnut’s natural sweetness.
1 lb chestnuts
3-4 Tbsp coconut oil (I use Nutiva)
Organic rum flavor (optional)
Rinse chestnuts and make a small cut in a shape of X on one side of each one, enough to cut the skin but not too deep into the flesh. Place them in a pot with water to boil for approx. 1 hour on low-medium heat.
Drain water and let them cool. Then peel off the skin. (It takes a little while but it will be worth it!)
Place peeled chestnuts into a blender with coconut oil, cinnamon and vanilla (and rum flavor if you wish) and blend. You might have to add a few tablespoons of water to obtain a smoother consistency.
Enjoy as is or as part of your cookie recipe, to top porridges or to dip apple slices.
We think this would be a wonderful addition to a brunch gathering. Imagine some of this puree spread on a slice of toasted brioche with a nice cup of tea. Yes, please.
This recipe originally appeared on Guide2Health.net. It is reposted here with permission from the author.
Do you cook chestnuts at home, or do you buy pre-cooked chestnuts from the store?
Photo Credit: Mother Earth News
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