Chestnut Puree Recipe -only 4 Ingredients! (2024)

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This Chestnut Puree recipe is made by slowly simmering cooked chestnuts in lightly sweetened milk, aromatized with vanilla. Blending this mixture creates a delicious chestnut spread.

Chestnut Puree Recipe -only 4 Ingredients! (1)

Chestnuts are one of those unique foods often associated with holiday celebrations.

This is especially true if you grew up in an Italian household. It just doesn’t feel like Christmas without chestnuts.

In Italian, they are known as castagne or marroni, and although this subtly sweet-tasting nut is simply enjoyed oven-roasted, they are the source of inspiration for so many appetizing and delicious dishes and desserts.

They are a great ingredient to use in savory dishes like soups, stews, stuffings or pies. They are equally enjoyed in sweet dishes and yeastbreadlike this Christmas star bread.

Making this pastelike spread from chestnuts is easier than you think. It makes a tasty breakfast condiment and it is a delicious ingredient in so many Italian desserts.

Chestnut Puree Recipe -only 4 Ingredients! (2)

Mise en place

In order to make this pureed chestnut mixture, we need about 12 ounces or 350 grams of cooked chestnuts.

You have a couple of choices. You can cook your own chestnuts or buy a commercial brand.

Chestnut Puree Recipe -only 4 Ingredients! (3)

If you are planning to make your own, you need a little over 1 pound (500 grams) of fresh chestnuts.

You have the option of boiling or roasting them. For this recipe, I used boiled chestnuts.

If purchasing peeled, buy precooked, canned, jarred or vacuum-packed. Drain off any liquid.

Instructions

In a medium saucepan, over medium heat whisk together 2 cups of milk (or water) with 1-2 tablespoons of sugar.

Chestnut Puree Recipe -only 4 Ingredients! (4)

Dissolve the sugar, then add the cooked chestnuts and half a vanilla bean (scraped seeds and pod) and bring to a low simmer.

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Simmer on low heat for about 20 minutes or until there are ½-⅔ cups of liquid left. Stir occasionally, especially towards the end of the cooking time to prevent scorching.

Remove the vanilla pod and discard.

Transfer the nuts, without the liquid, to a food processor and blend until smooth. If necessary, stop and scrape down the sides. Add some of the cooking liquid until the desired consistency is achieved.

Once the mixture has cooled down, store in an airtight container in the refrigerator for 4-5 days or frozen for up to 2 months.

The total yield for this recipe is approximately 2½ cups.

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How to use chestnut puree

  • Spread on toast, pancakes, crepes and sweet bread.
  • Use as a star bread filling when it is combined with other ingredients like chocolate, honey and evaporated milk.
  • Swirl into yogurts, ricotta, breakfast bowls or oatmeal.
  • Makes a great addition to a cheeseboard.
  • A delicious ingredient to use in desserts, creams, custards and so much more!

Substitutions

  • For a dairy-free option, replace the milk with water.
  • If more convenient, replace the vanilla bean with 1 teaspoon of vanilla extract.

Variations

  • To make a simple chocolate chestnut puree, simply add 30-40 grams (1-1.5 ounces) of roughly chopped chocolate and blenderize with the warm chestnuts. The residual heat of the cooked chestnuts will melt the chocolate.

How many chestnuts in one pound?

There are approximately 36 fresh chestnuts in one pound. Once cooked, this will yield 2½ cups of peeled chestnuts.

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Recipe inspiration

If you have visited here before, you know that I have a few food obsessions, Biscotti is definitely in the number one spot, I would say that chestnuts are a close second.

The truth is that my whole family went nuts for this nut! As a result, we would enjoy them throughout the fall season.

My mom would often have boiled chestnuts ready for us as an afterschool snack.

She would also use her food mill to grind them up, combine them with other spices and chocolate to make chestnut caveciuni, sweet fritters with a chestnut filling.

As I got older, I began researching recipes to make with chestnuts.

Needless to say, this is just one of many recipes I’ve been making and enjoying for decades. In comparison to similar recipes, I add a minimal amount of sugar to highlight the natural sweetness of chestnuts. Let’s just say I was listening to my inner dietitian,

Do you enjoy chestnut recipes?

Do you have a favorite? I would love to hear about it!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria

★★★★★ If you try this recipe for homemade pureed chestnuts, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

Chestnut Puree Recipe -only 4 Ingredients! (8)

Chestnut Puree Recipe

This Chestnut Puree recipe is made by slowly simmering cooked chestnuts in lightly sweetened milk, aromatized with vanilla. Blending this mixture creates a delicious chestnut spread.

5 from 3 votes

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Course: Condiments

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 40 servings

Calories: 26kcal

Author: Maria Vannelli RD

Ingredients

  • 350 grams boiled chestnuts cooked
  • 2 cups water or milk
  • 1-2 tablespoons sugar granulated
  • ½ vanilla bean seeds scraped
  • pinch salt optional

Instructions

  • In a medium saucepan, over medium heat whisk together the milk with the sugar.

  • Dissolve the sugar, then add the cooked chestnuts and vanilla bean (scraped seeds and pod) and bring to a low simmer.

  • Simmer on low heat for about 20 minutes or until there are ½-⅔ cups of liquid left. Stir occasionally, especially towards the end of the cooking time to prevent scorching.

  • Remove the vanilla pod and discard.

  • Transfer the chestnuts, without the liquid, to a food processor and puree until smooth. If necessary, stop and scrape down the sides. Add some of the liquid until the desired consistency is achieved.

  • Once the mixture has cooled down, store in an airtight container in the refrigerator for 4-5 days or frozen for up to 2 months.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Substitutions:

  • For a dairy-free option, replace the milk with water.
  • If more convenient, replace the vanilla bean with 1 teaspoon of vanilla extract.

Variations: To make a chocolate chestnut puree, simply add 30-40 grams (1-1.5 ounces) of roughly chopped chocolate and blenderize with the warm chestnuts. The residual heat of the cooked chestnuts will melt the chocolate,

How many chestnuts in one pound? There are approximately 36 fresh chestnuts in one pound. Once cooked, this will yield 2½ cups of peeled chestnuts.

How much is 1 serving? One serving is equivalent to 1 tablespoon.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition

Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 58mg | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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Chestnut Puree Recipe -only 4 Ingredients! (2024)

FAQs

What is chestnut puree made of? ›

This rich Chestnut Purée is made from plump chestnuts, which have been peeled, cooked and blended until smooth and creamy. Use in soups, sauces, cakes and puddings to add a naturally sweet taste.

What is in canned chestnut puree? ›

- Ingredients Chestnuts, sugar, crushed candied marrons (marrons, sugar, glucose syrup, vanilla natural flavor), water, glucose syrup, vanilla natural flavour.

What is a substitute for chestnut puree? ›

Unfortunately there is not really a good alternative for the chestnut puree used in Nigella's Easy-Action Christmas Cake (from Feast and on the Nigella website). Chestnuts are lower in fat than some other nuts so substituting a nut butter of hazelnut spread could cause the cake to become a little oily.

How do you make Nigella chestnut puree? ›

In a saucepan, combine nuts, sugar and water and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes until the majority of the liquid is evaporated. Remove from heat and add the vanilla. Strain the chestnut, reserving the sugar syrup and transfer to a food processor and blend until smooth.

Is chestnut puree good for you? ›

Thanks in large part to the chestnuts in this recipe, this puree is full of fiber, vitamins and minerals, including copper, manganese, vitamin C, B vitamins and potassium, per the USDA.

How long can you keep chestnut puree? ›

Transfer the contents of the saucepan to food processor and beat until all of the ingredients are completely combined and pureed. When ready, transfer to a bowl. You can store this mixture in the refrigerator for up to 10 days. You can use the chestnut puree to make a paris-brest, chestnut sweetbread and so much more!

How to prepare canned chestnuts? ›

Canned water chestnuts should be rinsed under cool, running water. To remove the "tinny" taste, soak the rinsed water chestnuts in fresh water with 1 teaspoon of baking soda for 10 minutes before slicing or chopping for various recipes.

Are canned chestnuts healthy? ›

Water chestnuts are high in fiber, low in calories, and contain no fat. They also contain several vitamins and healthy antioxidants. Water chestnuts are an excellent source of: Vitamin B6.

Is merchant gourmet chestnut puree sweetened? ›

This Chestnut Puree is unsweetened, but you can make a sweetened puree by combining with caster sugar and beating the mixture until smooth.

What is a good substitute for chestnuts? ›

Nigella mentions in the introduction to the recipe that walnuts are a good alternative to the chestnuts and it is a good way to use up any walnuts left over from Christmas. But you could also use pecans or hazelnuts as an alternative as their slight sweetness will contrast well with the other ingredients.

Are there two types of chestnuts? ›

Edible chestnuts belong to the genus Castanea and are enclosed in sharp, spine-covered burs. The toxic, inedible horse chestnuts have a fleshy, bumpy husk with a wart-covered appearance. Both horse chestnut and edible chestnuts produce a brown nut, but edible chestnuts always have a tassel or point on the nut.

What is the difference between chestnut and sweet chestnut? ›

Horse chestnut (Aesculus hippocastanum), which has similar nuts, but those of the sweet chestnut are smaller and found in clusters. The leaves are completely different, with sweet chestnut having single, long, serrated leaves and horse chestnut having hand-shaped leaves with deeply divided lobes or 'fingers'.

Is chestnut cream the same as chestnut puree? ›

Most easily put, chestnut cream is just a purée of chestnuts, sugar, vanilla, and a little salt to balance out the flavor. It has absolutely nothing to do with cream as there's no dairy in it. It's used as a crêpe filling, waffle topping, in yogurt, pastries and so forth.

What does chestnut puree taste like? ›

Chestnut purée, also referred to as marron paste, tends to have a nuttier, earthier taste, as it comes together with a mixture of cooked chestnuts, milk (or water), a little (optional) sugar, and vanilla bean (or extract). Because of its mild, versatile flavor, chefs often use it in sweet and savory recipes.

What are the ingredients in hero chestnut puree? ›

CAN CONTAIN TRACKS OF NUTS AND SOY. Chestnuts 67%, sugar, water, cherry 2.5%, emulsifier (mono- and diglycerides of fatty acids), palm oil, salt, rapeseed oil, antioxidant (ascorbic acid), flavouring, thickener (agar-agar).

What are chestnuts made of? ›

Chestnuts are the edible fruit of deciduous trees in the family Castanea, which grows in Europe, North America, and Asia. Along with hazelnuts, they are one of the only nuts that are actually fruits as opposed to seeds. (Except for peanuts, which are legumes.)

What is the difference between chestnut puree and chestnut spread? ›

The spread, with its smooth texture and sweeter taste, is very popular in Europe on toast for breakfast or eaten at snack time. The purée, its flavour being closer to the original chestnut and therefore less sweet, is more frequently used in the preparation of desserts and other tasty dishes.

Are chestnuts a fruit or vegetable? ›

Chestnuts are a part of the fruit group and some individuals classify them as dried fruit. However, in comparison to nuts (walnuts, hazelnuts, almonds, etc), they have a low fat content. Chestnuts have certain nutritional characteristics similar to those of cereals.

References

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