500 g/1 lb 2 oz cultivated chestnuts, peeled 5tablespoons double cream
25g/1 oz butter salt and pepper


1.Put the chestnuts in a saucepan, add water to cover, bring to the boil and cook tor 45 minutes. Drain and pass through afood mill into a clean pan.
2.Set the pan over a low heat and stir in the cream, followed by the butter, and season with salt and pepper, still stirring constantly.
3.Remove the pan from the heat and serve the hot puree as a side dish with meat, game or wild boar.

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