Chestnut Puree
This chestnut puree may be served successfully with a roasted turkey, a goose or any other fowl, roasted pork, wild boar, venison and even game, smoked or regular sausages, or sweetbreads.
Reader Reviews
This is indeed wonderful stuff, and this is a great brand. However, it has better uses than serving directly with meat. For a start, it doesn't really go with strong game or red meat: it is better with goose, turkey, duck or guinea fowl (or maybe squab...). However, it makes a much nicer accompaniment if you whisk it into the roasting juices with a little wine, port or sherry and serve it as a sauce, rather than spooning it straight onto the plate. It is perhaps best used in baking, in coffee gateaux and chocolate or chestnut tortes, and in the traditional French Buche de Noel. If you're feeling decadent, try a little with rice pudding (a novel way to confuse the traditionalist British and irritate the purist French all at the same time). I particularly like using it as part of a glaze or garnish for carrots or roast parsnips, and it can be good mashed into swede, of all things. Jane Grigson has a very strange recipe for a dessert with raw carrot and this stuff, which is excellent, if you're adventurous. However, it is very rich, and depending on what you want to do with it (baking tends to use larger amounts), this container might be too big for you, and once it's opened you might find yourself desperately trying to use up the wretched stuff before it goes off. However, necessity is the mother of invention, and at least it stimulates your creative talents.
Available from Amazon
Price: $15.20
Updated on 7-27-2008.
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