Savory Chestnut Puree

2.7 (18)
Savory Chestnut Puree

Try this easy, elegant chestnut puree with roasted quail, turkey or chicken.

Yield: 4 servings, about 3/4 cup each
Active Time: 25
Total Time: 45


  • 1 14-ounce jar roasted chestnuts (see Tip)
  • 1 cup reduced-sodium chicken broth
  • 1 cup water
  • 1 sprig fresh thyme
  • 1/8 teaspoon kosher salt


  1. Combine chestnuts, broth, water, thyme and salt in a medium saucepan. Bring to a simmer over medium heat and cook, partially covered, until the chestnuts easily break apart, 10 to 20 minutes. Remove the thyme.
  2. Transfer the chestnut mixture to a food processor; puree until the mixture is very smooth and has the consistency of a thick spread. Add a little more broth if a thinner consistency is desired. Return the puree to the pan; cover to keep warm.
  3. Reheat over low heat just before serving; thin with a little water, if desired.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2 up to 1 hour in advance.
  • Tip: Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets.


Nutrition Per Serving

calories 247
fat 2 g (0 g sat, 1 g mono)
cholesterol 0 mg
carbohydrates 53 g
protein 4 g
fiber 5 g
sodium 177 mg
potassium 639 mg

Nutrition Bonus Vitamin C (47% daily value), Potassium (20% dv), Folate (19% dv)

Carbohydrate Serving 3 1/2

Exchanges 3 1/2 starch

From EatingWell November/December 2011