Portuguese Chestnut Puree
1 pound of Portuguese chestnut, without peel, leave the film.
Other Ingredients:
1 tablespoon of sugar
1 tablespoon of butter)
1 teaspoon of salt
1 box of cream, use only what is necessary.
Way of preparing:
Cook the nuts in a regular pan with a pinch of salt, until softened.
Remove the skins still warm and go through the juicer or processor.
To Make Chestnut Puree:
In a medium pan, bring to the fire the mass of the chestnut with all the other ingredients, except the cream, which only puts in the end.
Add the cream slowly until mashed.
Leave on the fire until it loosens from the bottom of the pan.
It serves as an accompaniment to dishes, poultry, swine, sheep and goats.
Note:
The chestnut puree is a good accompaniment to the Peru of Christmas.
1 pound of Portuguese chestnut, without peel, leave the film.
Other Ingredients:
1 tablespoon of sugar
1 tablespoon of butter)
1 teaspoon of salt
1 box of cream, use only what is necessary.
Way of preparing:
Cook the nuts in a regular pan with a pinch of salt, until softened.
Remove the skins still warm and go through the juicer or processor.
To Make Chestnut Puree:
In a medium pan, bring to the fire the mass of the chestnut with all the other ingredients, except the cream, which only puts in the end.
Add the cream slowly until mashed.
Leave on the fire until it loosens from the bottom of the pan.
It serves as an accompaniment to dishes, poultry, swine, sheep and goats.
Note:
The chestnut puree is a good accompaniment to the Peru of Christmas.
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