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Savoury Chestnut Puree     HT   ACC    75mins

Serves 4      Hot   Nuts  Vegetables  Alcohol   Accompaniment   Gluten Wheat free  Eggless


675g/1˝lb Whole Chestnuts, shelled and skinned

75g/3oz Onion, chopped

1 Stick Celery, chopped

180ml/6fl.oz. Port

1 Sprig Fresh Thyme

600ml/20fl.oz. Chicken Stock

2 tbsp Oil

2 tbsp Butter

Salt and Pepper


1. Heat the oil and butter in a saucepan, add the onions and celery and cook over a medium heat until just beginning to brown.

2. Add the port, thyme, chestnuts, chicken stock and a little salt and pepper. Bring to the boil then reduce the heat, cover and cook for 60 minutes or until chestnuts are tender and have absorbed most of the liquid.

3. Transfer to a blender or food processor and process until smooth. Serve hot as an accompaniment to turkey or any other poultry. Especially nice at Christmas.


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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