Home · Recipes · Gourmet Specialties · Side Dishes

Chestnut Purée

4 servings

Ingredients

• 500 g Chestnuts
• Celery root (nach Bedarf)
• Chestnut stock (nach Bedarf)
• Milk (hot) (nach Bedarf)
• 1 Prise Salt
• Sugar (nach Bedarf)
• Cherry liqueur (nach Bedarf)

Instructions

1. Score the sweet chestnuts on the belly side, place on a baking sheet and sprinkle with a little water.
2. Roast in a preheated oven at high heat until the shell loosens, then remove the shell.
3. Cover the chestnuts together with a piece of cleaned celery with water and cook slowly until soft.
4. After straining, pass through a sieve.
5. Stir smoothly with equal parts chestnut stock and hot milk, a pinch of salt, a little sugar and cherry liqueur to create a thick purée.
6. Taste and adjust seasoning, arrange on plate and serve.
7. Works excellently as a side dish for poultry dishes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.