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Epicurious

Chestnut Purée

2.5

(1)

This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce .

Active time: 20 min Start to finish: 30 min

Cooks' note:

· Purée can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat over low heat, stirring.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1/2 small onion, sliced
1 tablespoon unsalted butter
10 oz vacuum-packed whole roasted chestnuts (1 1/2 cups)
1 1/2 cups chicken stock or broth

Preparation

  1. Step 1

    Cook onion in butter in a 3-quart heavy saucepan, covered, over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add chestnuts and stock and simmer, covered, 10 minutes.

    Step 2

    Purée mixture in batches in a blender until smooth (use caution when blending hot liquids) and transfer to a small saucepan. Heat purée over moderate heat, stirring, until hot and season with salt and pepper.

TagsFrenchEuropeanChestnutNutOnionRoot VegetableVegetableSideDinnerNut FreeGluten FreeEasyMake AheadSimmerBlenderGourmet
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