Puree de Marrons

Ingredients

Instructions

1. 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.

2. 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. 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.

4. 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.

5. 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.

Nutrition per serving

Notes

• •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.

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