This Chestnut Puree recipe is made by slowly simmering cooked chestnuts in lightly sweetened milk, aromatized with vanilla. Blending this mixture creates a delicious chestnut spread.
Chestnuts are one of those unique foods often associated with holiday celebrations.
This is especially true if you grew up in an Italian household. It just doesn’t feel like Christmas without chestnuts.
In Italian, they are known as castagne or marroni, and although this subtly sweet-tasting nut is simply enjoyed oven-roasted, they are the source of inspiration for so many appetizing and delicious dishes and desserts.
They are a great ingredient to use in savory dishes like soups, stews, stuffings or pies. They are equally enjoyed in sweet dishes and yeast bread like this Christmas star bread.
Making this pastelike spread from chestnuts is easier than you think. It makes a tasty breakfast condiment and it is a delicious ingredient in so many Italian desserts.
Mise en place
In order to make this pureed chestnut mixture, we need about 12 ounces or 350 grams of cooked chestnuts.
You have a couple of choices. You can cook your own chestnuts or buy a commercial brand.
If you are planning to make your own, you need a little over 1 pound (500 grams) of fresh chestnuts.
You have the option of boiling or roasting them. For this recipe, I used boiled chestnuts.
If purchasing peeled, buy precooked, canned, jarred or vacuum-packed. Drain off any liquid.
Instructions
In a medium saucepan, over medium heat whisk together 2 cups of milk (or water) with 1-2 tablespoons of sugar.
Dissolve the sugar, then add the cooked chestnuts and half a vanilla bean (scraped seeds and pod) and bring to a low simmer.
Simmer on low heat for about 20 minutes or until there are ½-⅔ cups of liquid left. Stir occasionally, especially towards the end of the cooking time to prevent scorching.
Remove the vanilla pod and discard.
Transfer the nuts, without the liquid, to a food processor and blend until smooth. If necessary, stop and scrape down the sides. Add some of the cooking liquid until the desired consistency is achieved.
Once the mixture has cooled down, store in an airtight container in the refrigerator for 4-5 days or frozen for up to 2 months.
The total yield for this recipe is approximately 2½ cups.
How to use chestnut puree
- Spread on toast, pancakes, crepes and sweet bread.
- Use as a star bread filling when it is combined with other ingredients like chocolate, honey and evaporated milk.
- Swirl into yogurts, ricotta, breakfast bowls or oatmeal.
- Makes a great addition to a cheeseboard.
- A delicious ingredient to use in desserts, creams, custards and so much more!
Substitutions
- For a dairy-free option, replace the milk with water.
- If more convenient, replace the vanilla bean with 1 teaspoon of vanilla extract.
Variations
- To make a simple chocolate chestnut puree, simply add 30-40 grams (1-1.5 ounces) of roughly chopped chocolate and blenderize with the warm chestnuts. The residual heat of the cooked chestnuts will melt the chocolate.
How many chestnuts in one pound?
There are approximately 36 fresh chestnuts in one pound. Once cooked, this will yield 2½ cups of peeled chestnuts.
Recipe inspiration
If you have visited here before, you know that I have a few food obsessions, Biscotti is definitely in the number one spot, I would say that chestnuts are a close second.
The truth is that my whole family went nuts for this nut! As a result, we would enjoy them throughout the fall season.
My mom would often have boiled chestnuts ready for us as an afterschool snack.
She would also use her food mill to grind them up, combine them with other spices and chocolate to make chestnut caveciuni, sweet fritters with a chestnut filling.
As I got older, I began researching recipes to make with chestnuts.
Needless to say, this is just one of many recipes I’ve been making and enjoying for decades. In comparison to similar recipes, I add a minimal amount of sugar to highlight the natural sweetness of chestnuts. Let’s just say I was listening to my inner dietitian,
Do you enjoy chestnut recipes?
Do you have a favorite? I would love to hear about it!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you try this recipe for homemade pureed chestnuts, I would love to hear about it in the comments below and be sure to rate the recipe!
Chestnut Puree Recipe
Ingredients
- 350 grams boiled chestnuts cooked
- 2 cups water or milk
- 1-2 tablespoons sugar granulated
- ½ vanilla bean seeds scraped
- pinch salt optional
Instructions
- In a medium saucepan, over medium heat whisk together the milk with the sugar.
- Dissolve the sugar, then add the cooked chestnuts and vanilla bean (scraped seeds and pod) and bring to a low simmer.
- Simmer on low heat for about 20 minutes or until there are ½-⅔ cups of liquid left. Stir occasionally, especially towards the end of the cooking time to prevent scorching.
- Remove the vanilla pod and discard.
- Transfer the chestnuts, without the liquid, to a food processor and puree until smooth. If necessary, stop and scrape down the sides. Add some of the liquid until the desired consistency is achieved.
- Once the mixture has cooled down, store in an airtight container in the refrigerator for 4-5 days or frozen for up to 2 months.
Notes
- For a dairy-free option, replace the milk with water.
- If more convenient, replace the vanilla bean with 1 teaspoon of vanilla extract.
Nutrition
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