Low-Fat Pureed Roasted Chestnuts
Roasted chestnuts smell wonderful, and they’re a great low-fat substitute for peanuts or popcorn. In this dish, they’re treated like mashed potatoes. This dish goes well with dark poultry like chicken thighs, duck or pheasant.
1 lb. chestnuts
1 tsp. olive oil
1 small onion, minced
1 small carrot, minced
½ c. 2% milk
1/3 c. half and half or light cream
1 bay leaf
- Preheat the oven to 350 degrees.
- With a sharp knife, cut a cross in the flat side of each chestnut.
- Put them in a roasting pan with the oil, toasting them to coat. Bake for about 20-25 minutes, then peel. Peels will come off easily when chestnuts are done.
- To a medium-sized saucepan, add the chestnuts, milk, cream, onion, carrot and bay leaf. Simmer at a low heat for 10-15 minutes.
- Remove bay leaf and puree mixture in a food processor. Add more cream (or water) if needed. Add salt and pepper to taste.
- Garnish with a sprig of rosemary or parsley and serve.
NOTE: Keeps in the refrigerator for two days or for months in the freezer, if frozen without using the cream.