Chestnut Puree (Purée de Marrons)
Chestnut puree is a smooth, lightly sweet French side dish made from roasted chestnuts and a little stock. This version is translated from Auguste Escoffier's 1934 book Ma cuisine, so it follows the classic restaurant method. The chestnuts are only just dampened with stock rather than boiled in it, which keeps their flavor concentrated. A fine sieve gives a silky texture, and butter at the end finishes it.
Instructions
Cut a slit through the skin of each chestnut on the thin, protruding side. Set them on a baking tray with a little water in it.
Bake the chestnuts for about 7 to 8 minutes. The heat loosens the shells and skins, so they peel more easily.
Peel the chestnuts while they are still warm, removing both the shell and the inner skin.
Put the peeled chestnuts in a pot with just enough stock to dampen them. Cook them until they are tender but not overcooked, so they are no longer hard yet still hold their shape.
Press the cooked chestnuts through a fine sieve to get a smooth puree.
Transfer the puree to a saucepan and stir in a pinch of sugar. Add a pinch of salt only if it tastes like it needs it.
Stir in fine butter and keep stirring over the heat. Once the puree has thickened, take the pan off the heat.
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