Chestnut purée


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About this recipe: This is a great recipe that makes a wonderful Christmas dinner side dish. Perfect in the wintertime to serve with roast turkey or goose. An easy way to peel chestnuts is to dip the chestnuts into boiling water for 2 minutes, then remove from heat and peel.


Serves: 8 

  • 1kg chestnuts, peeled
  • 500ml full fat milk
  • 1 teaspoon of salt
  • 100ml crème fraîche
  • 1 tablespoon full fat milk

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Bring the chestnuts and 500ml milk to the boil in a medium saucepan, and add salt. Reduce heat to medium and cook for 45 minutes.
  2. Drain the chestnuts and mash. Stir in the crème fraîche. Add one tablespoon of milk or more until smooth.

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