October, the ideal time for picking chestnuts! You can use this chestnut puree for desserts and breakfast.
- 300g peeled chestnuts
- 300mL milk
- 25g (2 tbsp) brown sugar
- 20mL maple syrup
- 1 tsp vanilla aroma
- Peel the chestnuts and roast them in a pan on high heat. Stir well so they don't burn. Now you can easily remove most of the skins.
- Bring the milk, vanilla and sugar to a boil. Turn down the heat and add the chestnuts. Cook the chestnuts on low heat until soft (± 30 minutes).
- Mix the soft chestnuts, milk and maple syrup in a food processor.
- The chestnut puree is best stored in an air tight jar.