No-Peel Chestnut Puree

1. 1

   Set oven to 375 degrees, and bring a large pot of water to a boil.

2. 2

   Remove the shell and pith from the nut kernel in a colander or blanching basket (as described above).

3. 3

   Save the water for now.

4. 4

   Toss discolored nuts.

5. 5

   Transfer nuts to a glass baking dish filled with 1/4 cup chestnut bath, and roast in oven for 12 minutes.

6. 6

   (If ovens are at a premium, you can boil the nuts for 15 to 20 minutes and skip this step.)

7. 7

   Pour chestnuts into a food processor with cream, butter and 1/2 cup chestnut water.

8. 8

   Puree until the chestnuts have the texture of a smooth spackle.

9. 9

   If the mixture seems more like mortar, add reddish water from the chestnut pot, 1/8 cup at a time, until the consistency seems pleasing.

10. 10

    If youre trying to woo children, make a grand show of adding 2 tablespoons honey.

11. 11

    Let them lick the spoon, which might have (just accidentally) touched the chestnut puree.

12. 12

    Add salt and pepper to taste; serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.