Chestnut Purée

Name: Chestnut Purée
Yield: Approximately 850 g
Ingredients: 600 g Cooked peeled chestnuts; 250 ml Milk; 60 ml Cream; 30 g Butter; 3 g Salt

Unsweetened chestnuts simmered in milk and cream for a soft savoury purée.

Chestnut Purée prepared as described in the recipe

Unsweetened chestnuts simmered in milk and cream for a soft savoury purée.

Approximately 850 g

Cook this

Ingredients

Batch

Cooked peeled chestnuts600 g
Milk250 ml
Cream60 ml
Butter30 g
Salt3 g

Method

Simmer chestnuts in milk and cream over low heat for 15 minutes until softened.
Blend hot with butter and salt until smooth, adding a little warm water if needed.
Pass finely and serve warm.

Chef’s notes

Use unsweetened chestnuts; this savoury purée suits game or mushrooms.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk.

Last refined · October 2026