Although I adore this extraordinarily rich, fragrant puree, peeling fresh chestnuts is such a time consuming job, I probably wouldn't make it as often as I do unless I could use prepared chestnuts. I use bottled vacuum-packed chestnuts (available in gourmet shops and some supermarkets), or frozen peeled chestnuts, when they are available.
To use fresh chestnuts for this puree, follow this method for roasting and peeling chestnuts, then proceed as directed.
Makes 2 1/2 cups, 4 servings
• 1 teaspoon extra-virgin olive oil
• 2 large shallots, finely chopped (1/2 cup)
• 1/2 teaspoon fennel seed
• 1 pound peeled chestnuts, vacuum-packed, frozen or fresh
• 1/2 ounce chunk dry cured ham or prosciutto (optional)
• 1 small bay leaf
• 2 cups low-sodium chicken broth
• 1 tablespoon heavy cream or creme fraiche, or butter (optional)
• Salt
• Freshly ground pepper to taste
In a medium saucepan over low heat combine the olive oil and the shallots. Cover and cook until they have begun to sweat, about 5 minutes. Uncover and cook slowly until the shallots are golden, 5 minutes longer. Stir in the fennel seed and cook 1 minute longer. Add the chestnuts, ham, bay leaf and chicken broth. Cover and simmer until the chestnuts are falling apart, 30 to 45 minutes. Discard the ham and bay leaf.
Process the mixture in a food processor until perfectly smooth, at least 1 1/2 minutes. Stir in heavy cream if desired. Season with salt and fresh pepper to taste.
SHOP THE ATLANTIC FOOD MARKETPLACE
Sally Schneider
Sally Schneider recently launched the improvised life, a lifestyle blog about making and creating with whatever is at hand. She is a regular contributor to "The Splendid Table" on NPR; a nationally syndicated newspaper columnist; and author of the award winning cookbooks The Improvisational Cook and A New Way to Cook. full bio
Books by Sally Schneider
Subscribe to Atlantic FoodThe Atlantic Food Channel on Facebook
Stories
Heirloom Poultry, the Un-Perdue
Pre-agribusiness hens taste like everything from mushrooms to citrus to caramel—except chicken.
Abroad
Chinese Cuisine's Southern Comfort
Rice porridge is a world away from grits, but the Teochew cooking of China's southeast is just as homey.
Nutrition
Is Washington Fighting Fat or Not?
The new Surgeon General has pledged to battle obesity. But she has failed to adopt a public-health approach.
Stories
San Fran's Weekly Food Cart Fest
Fruits and vegetables usually dominate the Ferry Building market, but on Thursdays, street food is the star. SLIDE SHOW I
Weekly
Copyright © 2009 by The Atlantic Monthly Group. All rights reserved.
Sally,
Thanks for the great recipe. I have to tell you though, if I peeled chestnuts like your directions instructed, I would hate it too. As it is, if you buy fresh American grown chestnuts, they peel easily. DON'T make the X, make a slice over the fat part of the nut. DON'T soak them first--the peel is tannic and will transmit that flavor to the nut. If the nuts are fresh and not too dry, then oven roast them 375 just long enough for them to get hot enough to peel. If they are a bit dry, then peel them using a hot water method, immersing a few in boiling water and fishing them out after a minute or two and peel in small batches while hot.
I have peeled hundreds of pounds of chestnuts and am always dismayed when folks are given to believe it is hard.
Deb
Hi Deb, thanks for your comment. Makes me wonder where we each getting our chestnuts...since I've had a lifetime of pain-in-the-neck to peel chestnuts. Yikes!