Chestnut Puree
Yield: 6 servings

This is a flavorful and rich puree that can be extended with mashed potatoes or mashed sweet potatoes (my favorite). The puree can be dollop over meat or tempeh, and is delectible on top of holiday pies and tarts.

1 pound chestnuts
Milk (any kind), cream or water
Salt and pepper, to taste
Ghee or butter (optional)

Roast the chestnuts (see above recipe) or simmer them in water to cover for 35-40 minutes, until softened. Cool to room temperature, and peel off the shells and skins.

Place the chestnuts in a food processor with about 1/4 cup of your choice of liquid, and salt and pepper. Blend until smooth and creamy, adding more liquid for texture and salt and pepper to bring up the flavors, as desired.

©2006 Copyright Alison Anton - All rights reserved.