The chestnut time is one of the most ephemeral of the year, so we must take advantage of them when they arrive and squeeze them to the fullest preparing delicious recipes like this. We all love to feel the smell of roasted chestnuts sold in the street, buy a paperina and enjoy eating them hot, and it is precisely with these chestnuts with which we will make the recipe that we share below. On this occasion we teach you to prepare a simple chestnut puree in a jiffy, which you can use to accompany roasted meat or grill dishes. This same mash can be done sweet to fill and cover a cake. For all this, it is a sophisticated recipe with multiple possibilities. In any case, we will accentuate the flavors without distorting the aroma of the chestnuts. We are all the tricks and recommendations to adapt the recipe in the different steps, so that he continues to read to discover how to make roasted chestnuts.
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Ingredients to make chestnut puree: |
12 roasted chestnuts 100 milliliters of soy cream (can |
ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chestnut puree:
1. To start with the chestnut puree recipe, you should first know that if you do not find roasted chestnuts, the first thing you should do is roast the baked chestnuts by cutting each of them and baking them for 25 minutes to 180-200 ºC . At pelalas when they are.
Trick: You can also scald them for 2 minutes in boiling water. Then, submersed in cold water and attempts with a knife.
2. Bring the half glass of water with the vegetable broth pill already dissolved. When it boils, add the chestnuts, cover the pot and kitchen for 10 minutes. If this time the chestnuts are still hard, cook them 5 more minutes. In this case, it may be necessary to add a little more water.
Trick: When deciding the amount of liquid that is added, it is important to keep in mind that this type of purees thickens when cooling. To make it lighter, it will be enough to add a splash of water and heat over low heat.
3. Incorporates the soy and cooking cream over low heat for 5 minutes, removing slowly but constantly to avoid cutting. It should not boil.
Trick: You can also use milk cream and even coconut cream to give chestnut puree a different touch.
4. Apart the fire of the fire and let the preparation be turned. Beat the ingredients with an electric blender, in the blender or a whisper glass to obtain chestnut puree. The consistency of puree is to taste, although it should be noted that the usual thing is that it is quite thick. If you want it to be lighter, simply add some water. There is almost almost chestnut puree recipe!
Trick: Another way to lighten chestnut puree is adding a little more soy or milk cream.
5. Now that you know how to make chestnut puree, keep in mind that puree is more creamy when it is hot (as seen in the image), but thick considerably as it cools. In this way, if you want to serve it cold or temperate you can add a little more liquid. Likewise, you can increase the amount of chestnuts if you want to obtain an even thicker consistency. The important thing is to find the point we like.