Chestnut Puree Recipe
Ingredients
| Chestnuts | 2 Pound | |
| Milk | 3 Cup (48 tbs) | |
| White celery | 3 Small | |
| Butter | 2 Tablespoon | |
| Sherry | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2896 Calories from Fat 588
% Daily Value*
Total Fat 66 g101.4%
Saturated Fat 31.3 g156.6%
Trans Fat 0 g
Cholesterol 132.3 mg44.1%
Sodium 1025.7 mg42.7%
Total Carbohydrates 525 g174.9%
Dietary Fiber 47.3 g189.2%
Sugars 132.8 g
Protein 52 g103.3%
Vitamin A 33.4% Vitamin C 2.6%
Calcium 79.4% Iron 1.7%
*Based on a 2000 Calorie diet
Directions
Take from oven and remove shells and skins with sharp knife.
Cook chestnuts until tender in boiling milk with celery.
Drain.
Reserve liquid and discard celery.
Rub chestnuts through fine sieve or put into electric blender.
Season with salt and pepper.
Beat in butter and a little of the strained milk used for cooking chestnuts.
Add sherry.
Chef
