NO-PEEL CHESTNUT PURéE
What makes peeling a chestnut so hard is the pellicle, the unpalatable inner skin that clings to the involutions in the nutmeat, said Nancy Petitt, an owner of Delmarvelous Chestnuts in Townsend, Del. A chief virtue of many domestic chestnut cultivars, Ms. Petitt added, is that the "bitter peel stays attached to the shell, instead of the nut." So, no imports. At home, snip the chestnuts in half, on the horizontal axis, with kitchen shears. Next, place them in a colander and immerse in boiling water. After 3 or 4 minutes, the shells should bubble to the surface. Now the nuts can be boiled until crumbly (about 15 minutes) or moved to the oven. This technique could not be easier, except when it fails. In that event, leave the nuts boiling for 10 minutes total. At this point, the shells and skins should easily slip off. Plan B is to roast the nuts. Score the flat side with an X and place nuts, cut side down, in a glass baking dish. Pour 1/4 inch of water into the bottom, and roast the nuts for 15 to 20 minutes in a 375-degree oven. To peel (while hot), pinch the sides gently.
Provided by Michael Tortorello
Categories side dish
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Set oven to 375 degrees, and bring a large pot of water to a boil.
- Remove the shell and pith from the nut kernel in a colander or blanching basket (as described above). Save the water for now. Toss discolored nuts.
- Transfer nuts to a glass baking dish filled with 1/4 cup chestnut bath, and roast in oven for 12 minutes. (If ovens are at a premium, you can boil the nuts for 15 to 20 minutes and skip this step.)
- Pour chestnuts into a food processor with cream, butter and 1/2 cup chestnut water. Purée until the chestnuts have the texture of a smooth spackle. If the mixture seems more like mortar, add reddish water from the chestnut pot, 1/8 cup at a time, until the consistency seems pleasing.
- If you're trying to woo children, make a grand show of adding 2 tablespoons honey. Let them lick the spoon, which might have (just accidentally) touched the chestnut purée.
- Add salt and pepper to taste; serve hot.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 163 milligrams, Sugar 1 gram, TransFat 0 grams
CHESTNUT PUREE FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS
This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X" side-down on a baking sheet. Transfer to oven and roast until opened, 10 to 12 minutes. Peel immediately, using a towel if chestnuts are too hot to touch; coarsely chop.
- Heat olive oil in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent. Add chestnuts and cook for about 1 minute. Add vegetable stock; bring to a simmer and cook for 30 minutes.
- Add molasses, maple syrup, and roasted garlic. Bring to a simmer and continue cooking until chestnuts are soft, about 30 minutes more. Working in batches, carefully transfer to the jar of a blender; blend until smooth.
PURéE DE CHâTAIGNES (CHESTNUT PURéE)
Enjoy this rich and smooth chestnut purée alongside turkey or veal on Christmas Eve. In France, chestnuts are synonymous with the Christmas season
Provided by Amanda Nicolas - Associate editor
Categories Condiment, Side dish
Time 50m
Number Of Ingredients 7
Steps:
- Tip the chestnuts into a saucepan with the milk and thyme. Bring to the boil over a medium heat, then reduce the heat to a gentle simmer and cook for 10-15 mins. The chestnuts are ready when they start to fall apart slightly when pricked with a fork.
- Meanwhile, heat the butter in a small pan and fry the shallots over a medium heat until softened.
- Remove the thyme from the chestnuts and discard. Use a slotted spoon to transfer the chestnuts to a food processor, then pour in 100ml of the poaching milk, reserving the rest. Add the fried shallots and crème fraîche, then blitz to a thick purée, adding more of the reserved poaching milk to loosen if needed. Season with salt and some white pepper to taste. To freeze, leave to cool fully, then seal in an airtight container and freeze for three weeks.
- Tip the purée back into the saucepan and cover to keep warm until you're ready to serve. If the purée needs reheating, add a splash of the reserved poaching milk and warm through over a low heat.
Nutrition Facts : Calories 299 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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