CHESTNUT RECIPES
COLONIAL STYLE CHESTNUT SAUCE
Serves 4
Ingredients
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1 lb. (450 g) fresh chestnuts or 1 1/2 cups (350 g) unsweetened chestnut purée
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3 cups (750 ml) stock
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1/2 cup (110 g) butter
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1 cup (250 ml) cream
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Salt and pepper to taste
Directions
Peel the chestnuts by boiling and cook them in the stock until tender. The stock will be greatly reduced in the process. Press through a sieve or use a blender to make a purée and return it to the pot. If using unsweetened canned purée, use only 1 cup of stock and heat thoroughly. Add butter and stir until melted. Add cream slowly while stirring; add enough for desired consistency. Season and serve over vegetables and/or fowl.
Variation
Another version adds 1 pound of fried and drained ground pork sausage before serving. For a darker sauce, let the sausage simmer in the sauce for a while.
DUTCH CHESTNUT SOUP
Serves 4
Ingredients
- 1 large onion, finely chopped
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2 stalks celery, finely chopped
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1 lb. (450 g) seasoned pork sausage
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4 cups (1 liter) water or stock
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2 cups (475 g) chestnut purée
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1 cup (250 g) mashed cooked lentils
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1/4 cup (30 g) arrowroot powder
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1/2 cup (120 ml) cream
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2 large sprigs fresh parsley, minced
Directions
Sauté onion, celery and chopped sausage in a soup pot until the meat is browned. Add water (or stock), chestnut purée and mashed lentils. Cook for 20 minutes. Mix the arrowroot powder into the cream quite well (no lumps), then stir this mixture in with the soup. Cook another 10 or 15 minutes or until thick, stirring occasionally. Garnish with the parsley and serve.
ITALIAN CHESTNUT ICE CREAM
Serves 6
Ingredients
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3/4 cup (170 g) sugar
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6 egg yolks
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1 cup (250 ml) whole milk
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2 cups (475 ml) heavy cream
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1 tablespoon vanilla extract
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Dash salt
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3/4 cup (100 g) candied chestnut pieces
Directions
In a large bowl beat the sugar and egg yolks until smooth. Add the milk and beat well. Transfer to a double boiler on a medium heat. Stir frequently until thickened. This may take as long as 15 to 20 minutes. Do not allow custard to boil. Remove from the heat and let cool by placing it in the refrigerator or by setting the top pan of the double boiler in a bowl of ice. Once cooled beat in the cream, vanilla extract and salt until very smooth. Transfer this to an ice cream machine and freeze according to manufacturer’s directions. When the ice cream is nearly done add the candied chestnut pieces and then finish mixing.
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Some of the best recipes are the ones passed around family tables and shared between friends. If you have a favorite way to cook or bake with chestnuts, we’d love to see it!
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