Chestnut Puree

Each person has their own approach, particularly when it comes to roasting chestnuts. Some opt for the oven, others choose boiling, some soak them beforehand, make a cross-shaped cut, or simply a slit… Personally, I favor the pan-fried method the most, but regardless of the technique, homemade chestnut puree is truly fantastic! 🙂

chestnut puree on a plate


– 700 – 800 g chestnuts (approximately 500 g peeled)
– 250 ml milk
– 300 ml water
– ½ vanilla bean
– Salt
– 120 g sugar
– 100 g butter
– 1 tbsp rum

For serving

– Whipped cream



  1. Make broad cuts across the chestnuts (using wide incisions for easy peeling), aiming to reach only the shell. Toss them into a skillet (preferably one you’re not overly attached to, or line it with aluminum foil), and roast them at low heat for about 20 minutes, adjusting based on size. Turn them occasionally, and when they start to “squeak,” a few more minutes, and they’re done. Peel them afterward.
  2. In a saucepan, warm up the milk with 250 ml of water, add the chestnuts, scraped vanilla seeds, and salt, then simmer for 25 minutes. Meanwhile, prepare syrup by boiling sugar with 50 ml of water.
  3. Place the cooked chestnuts in a food processor with butter, syrup, and rum, then blend into a puree. For a creamier texture, a hand blender can also be used. If you want to soften the flavor, feel free to add a bit of cream. Pass the mixture through a potato masher and serve with freshly whipped cream.


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