Puree De Chataignes (Chestnut Puree)

A lovely little recipe, which makes use of the Clement Faugier cooked and peeled chestnuts, and just a spoonful of their sweet crème de marrons!

Chestnut Puree Ingredients

2 tins of Clement Faugier cooked and peeled chestnuts 480g total weight

Potatoes 300g

Pouring Cream (whipping cream works well) 200ml

Butter 120g

Clement Faugier Sweet Chestnut Puree 2 – 3 tablespoons

Salt  To Taste

Chestnut Puree Recipe Method

1. Peel your potatoes and cut them into cubes.
2. Bring a saucepan of water to the boil, add your potatoes, and the chestnuts and cook for half an hour.
3. Drain the potatoes and chestnuts in a colander.
4. Put them in a food blender, add the cream and butter and chestnut puree.
5. Blend all the ingredients into a smooth puree.
6. Salt to taste.

Chestnut Puree Serving Suggestions

Chestnut puree works well alongside most cooked meat dishes and roasts.

How Long Can You Keep Chestnut Puree For?

You can store this mixture in the refrigerator for up to a week.

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