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 RECIPESVegetable Recipes pg 2 > Chestnut Puree >

 

CHESTNUT PUREE

The Silver Spoon, Phaidon Press

Serves 4

Ingredients

• 1 pound 2 ounces cultivated chestnuts, peeled
• 5 tablespoons heavy cream
• 2 tablespoons butter
• salt and pepper


Directions

Put the chestnuts in a pan, add water to cover, bring to a boil and cook for 45 minutes.

Drain and pass through a food mill into a clean pan.

Set the pan over low heat and stir in the cream, followed by the butter, and season with salt and pepper, still stirring constantly.

Remove the pan from the heat and serve the hot puree as a side dish with meat or game.

 

 

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. Vegetable Recipes pg 2 . . Celery & Apple Steam Fry . . Celery Hearts, Braised . . Celery, Roast with Apples . . Celery Root, Sauteed . . Chayote with Jalapeno Lime Dressing . . Chestnuts with Brussels Sprouts . . Chestnut Puree . . Chestnuts, Roasted Chestnuts . . Chick Peas with Sun Dried Tomatoes . . Collard Greens, Sauteed . . CORN RECIPES >>> . . Cranberry Relish, Fresh . . Cucumbers with Cream (1893) . . Cucumbers, Stewed Cucumbers . . Cucumbers, Stuffed Cucumbers . . Dandelions, Curried Dandelions . . Dandelion with Garlic & Olive Oil . . Dandelion Greens (Wild) w/Chestnuts . . Eggplant Au Gratin . . Eggplant, Cornmeal Crusted Eggplant . . Eggplant with Garlic Sauce . . Eggplant Parmesan . . Eggplant, Stuffed Eggplant . . Fennel Baked w/Olives & Tomatoes . . Fennel, Braised Fennel with Shallots . . Fennel Gratin . . Fennel, Greek Fennel Skillet . . Fennel with Mozzarella . . Fennel, Roast Fennel with Orange . . Kale or Chard Pie . . Kale with Garlic & Bacon . . Kohlrabi with Peas and Potato . . Leeks Mimosa with Hazelnuts . . Lentils, Simmered Lentils . . Lentils, Spicy Red Lentils .

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