Chestnut Puree
A satisfying chicken built around whole fresh chestnuts and heavy cream — roughly 60 minutes start to finish, and rated easy to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for oven and saucepan. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Using a sharp paring knife, cut an X through the shell on the flat side of each chestnut so they do not burst, then arrange them on a baking sheet.
- Roast the scored chestnuts at 200 C (400 F) for about 20 to 25 minutes, until the shells peel back at the cut, then wrap them in a towel and, while still warm, peel away both the hard shell and the papery inner skin.
- Place the peeled chestnuts in a saucepan with the chicken stock and sugar, bring to a gentle simmer, and cook uncovered for 25 to 30 minutes until the chestnuts are completely tender and break apart easily.
- Drain the chestnuts, reserving the cooking liquid, then transfer them to a food processor or blender along with the butter.
- Puree the chestnuts until smooth, adding the reserved liquid a few tablespoons at a time until you reach a soft, spreadable consistency, then blend in the cream.
- Season the puree with salt and the grated nutmeg, taste and adjust, and serve warm as a side dish; if it stiffens on standing, loosen it with a little more warm stock before serving.
You'll use: Oven · Saucepan · Pan · Blender · Food processor
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Chestnut Puree take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Chestnut Puree is an original recipe developed in-house by Consomee. Photo: The Household Cookery-book Urbain Dubois 1871 p453 Chestnut puree with cream.png (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.