Puree de Marrons

This silky chestnut puree is rich, velvety, and gently perfumed with vanilla, with enough butter and cream to make it luxurious without feeling heavy. Its earthy sweetness makes it an elegant companion to mushrooms, root vegetables, or festive vegetarian mains.

Nutrition · per serving

432kcal

5.7gProtein

32.1gCarbs

33.2gFat

6.4gFiber

2 servings

Ingredients

9 items

Chestnut puree

cooked peeled chestnuts250 g

double cream80 ml

unsalted butter25 g

caster sugar10 g

vanilla extract5 ml

fine salt2 g

water120 ml

To finish

warm milk20-40 ml

freshly ground white peppera small pinch

Tips

•Using pre-cooked, vacuum-packed chestnuts makes this recipe achievable within 30 minutes; raw chestnuts would take significantly longer.
•If the puree seems too thick after standing, whisk in a spoonful of hot milk or water before serving.
•For a more savory version to pair with mushroom dishes, reduce the sugar to 5 g and add an extra pinch of salt.
•A stick blender works well for small quantities, but a countertop blender gives the smoothest finish.

Steps

1
Set a small saucepan over medium-low heat. Add the cooked peeled chestnuts, water, double cream, unsalted butter, caster sugar, vanilla extract, and fine salt.
250 g cooked peeled chestnuts120 ml water80 ml double cream25 g unsalted butter10 g caster sugar5 ml vanilla extract2 g fine salt
2
Bring the mixture just to a gentle simmer, then lower the heat and cook for 8-10 minutes, stirring occasionally, until the chestnuts are very soft and beginning to break apart. Do not boil hard; gentle heat keeps the dairy smooth and prevents the puree from catching on the bottom.
3
Transfer the hot mixture to a blender or food processor and puree until completely smooth, 1-2 minutes. If needed, add enough warm milk a little at a time to loosen the puree to a silky, spoonable consistency. For an especially refined texture, press the puree through a fine sieve with a spatula.
20-40 ml warm milk
4
Return the puree to the saucepan over low heat and stir for 1-2 minutes until fully hot. Taste and adjust with the white pepper if using; the seasoning should be delicate, with the chestnut and vanilla still clearly present.
a small pinch freshly ground white pepper
5
Serve immediately in a warm bowl or alongside roasted vegetables, mushrooms, or a rich vegetarian main. The finished puree should be smooth, lightly sweet, and soft enough to hold a swoop on the plate.

Origin & History

Puree de marrons is a classic French chestnut preparation, especially associated with autumn and winter when chestnuts are abundant. Savory and lightly sweet chestnut purees have long accompanied roast meats and game, while sweeter chestnut preparations also appear in French pastry and dessert traditions.

french chestnut vegetarian puree side-dish autumn winter

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Steps

Set a small saucepan over medium-low heat. Add the cooked peeled chestnuts, water, double cream, unsalted butter, caster sugar, vanilla extract, and fine salt.

250 g cooked peeled chestnuts120 ml water80 ml double cream25 g unsalted butter10 g caster sugar5 ml vanilla extract2 g fine salt

Bring the mixture just to a gentle simmer, then lower the heat and cook for 8-10 minutes, stirring occasionally, until the chestnuts are very soft and beginning to break apart. Do not boil hard; gentle heat keeps the dairy smooth and prevents the puree from catching on the bottom.

Transfer the hot mixture to a blender or food processor and puree until completely smooth, 1-2 minutes. If needed, add enough warm milk a little at a time to loosen the puree to a silky, spoonable consistency. For an especially refined texture, press the puree through a fine sieve with a spatula.

20-40 ml warm milk

Return the puree to the saucepan over low heat and stir for 1-2 minutes until fully hot. Taste and adjust with the white pepper if using; the seasoning should be delicate, with the chestnut and vanilla still clearly present.

a small pinch freshly ground white pepper

Serve immediately in a warm bowl or alongside roasted vegetables, mushrooms, or a rich vegetarian main. The finished puree should be smooth, lightly sweet, and soft enough to hold a swoop on the plate.

Origin & History