Chestnut puree Portuguese (European)

Chestnut puree Portuguese (European)


Side dish

Ingredients:
1 kilo of chestnut without bark, leaving the film.
1 tablespoon (soup) of sugar
1 tbsp (tablespoons) butter
1 teaspoon (tsp) salt
1 box of cream, use only what is necessary.



Way of preparing:

Cook chestnuts in common pan with a pinch of salt until soft. You can not cook in a pressure cooker, it is watery.

Take the still warm fur and go through the juicer or food processor.

In a medium saucepan, bring fire to the mass of chestnut with all other ingredients except the cream, which only puts in the end.
Add the cream gradually to give point of puree.
Leave on fire to loosen the bottom of the pot.


Serve as an accompaniment to baked dishes, poultry, swine, sheep and goats.
 


The chestnut puree is known as chestnut, however, the nut is of European origin, it adapts to cold weather. Here in Brazil is popping up in some state with little production.