Chestnut Puree

Published on October 21, 2018 at 6:06 PM

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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



  1. 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. 
  2. 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).
  3. Mix the soft chestnuts, milk and maple syrup in a food processor. 
  4. The chestnut puree is best stored in an air tight jar.






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