Chestnuts have been a valued food source in many cultures, notably those of China, Korea, Japan and the Mediterranean, and have been cultivated for more than 6,000 years in China and 3,000 years in Europe,
Greeks deemed the chestnut superior to almonds, hazelnuts and walnuts. Chestnuts are a delicious treat, either roasted or cooked in soups or other recipes, and have considerable nutritional value.
One of the easiest recipe to do and make it so delicious is chestnut puree.How it is made?
Sweetened Chestnut Puree Recipe
This recipe for sweetened chestnut puree can be used in many desserts and, when combined with whipped cream, it makes a great filling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 1 3/4 cups Chestnut Puree
- 1 3/4 pounds raw chestnuts
- 1 cup sugar
- 1 3/4 cups water
- 1 teaspoon vanilla
To roast the chestnuts:
- Heat oven to 400 degrees.
- Cut an “X” into the flat side of each chestnut shell
- Place chestnuts in a single layer on a sheet pan with a lip
- Roast until shells begin to peel back, about 15-20 minutes, stirring after 10 minutes
- Remove from oven and let stand 5 minutes to cool
- Peel shells and let chestnuts cool completely
To make the sweetened chestnut puree:
- In a medium saucepan, bring chestnuts,brown sugar(or try honey or agave syrup) and water to a boil
- Reduce heat and simmer 25-35 minutes until most of the liquid has evaporated
- Remove from heat and stir in vanilla
- Strain the chestnuts, reserving the liquid
- Blend chestnuts in a food processor until smooth
- Slowly add as much syrup as necessary to achieve the desired consistency through the food chute while the processor is running.
- Let cool completely before refrigerating
And of course,serve!
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