FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home > Recipes >

 

 

CULINARY SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

 

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.

 

Order Free Food & Kitchen Catalogs

 

 

                    RELATED RECIPES

• Celery to Lentils •       Celeriac and Potato Mash       Celery & Apple Steam Fry       Celery Hearts, Braised       Celery, Roast with Apples       Celery Root, Sauteed       Celery Root & Sweet Potato       Chayote with Jalapeno Lime Dressing       Chestnuts with Brussels Sprouts       Chestnut Puree       Chestnuts, Roasted Chestnuts       Chickpeas & Vegetables Stir Fry       Chickpeas, Stewed       Chickpeas: Parsley & Lemon Chickpeas       Chickpeas and Peppers       Chick Peas with Sun Dried Tomatoes       Collards: Pineapple Collards       Collard Greens, Maple Sweetened       Collards, Kod's Quickie Collards       Collard Greens, Roasted Garlic       Collard Greens, Louisiana       Collard Greens, Sauteed       CORN RECIPES       Cranberry Relish, Fresh       Cucumbers with Cream (1893)       Cucumbers, Stewed Cucumbers       Cucumbers, Stuffed Cucumbers       Dandelions, Curried Dandelions       Dandelions with Gravy       Dandelion with Garlic & Olive Oil       Dandelion Greens (Wild) w/Chestnuts       EGGPLANT       Fennel Baked w/Olives & Tomatoes       Endive, Braised Endives       Fennel, Braised Fennel with Shallots       Fennel Gratin       Fennel, Greek Fennel Skillet       Fennel with Mozzarella       Fennel, Roast Fennel with Orange       Indonesian Tamarind Vegetables       Kale or Chard Pie       Kale, Steamed with Sesame Oil       Kale with Garlic & Bacon       Kale, Sesame Kale       Kale: Smoky Kale and Olives       Kohlrabi Sauteed with Butter & Dill       Kohlrabi with Peas and Potato       Leeks Mimosa with Hazelnuts       Leeks, Sweet and Sour       Leeks, Grilled with Romesco       Lentils with Cream and Butter       Lentils, Simmered Lentils       Lentils, Spicy Red Lentils

 

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2013 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 

 

 

 

 

 

 

 

 

Popular Pages

 Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine
Local Food Festivals

 

Click here to buy posters at Allposters!
Click here to buy posters at Allposters!

 

 

 

Chef with red wine glass