This is a rich elegant chestnut puree that is versatile and very easy to use. It can be used in everything from stuffings, soups, sauces, making a creamy chestnut mash, and chestnut spinach and blue cheese en croute. It pairs so beautifully with other root vegetables nestled next to poultry and roasted meats on the plate, it is perfect with roasted quail, turkey or chicken.
Very high in dietary fibre, chestnuts are also high in vitamin C, potassium, magnesium, copper, anti-oxidants, amino acids and essential fatty acids, making them a fantastic addition to any dish. Their soft texture and strong flavour make them suitable for both sweet and savoury recipes.
Particularly popular at Christmas, try using chestnuts in stuffing like in Martin Wishart’s recipe for roast goose with chestnut and pear stuffing, or they add a lovely, rich flavour to Simon Rogan’s goose and chestnut chipolata canapés.
Ingredients: Bone broth, roasted chestnuts, onion, butter, herbs and spices