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Low-Fat Pureed Roasted Chestnuts

     

Roasted chestnuts smell wonderful, and they’re a great 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.

Serves 6.

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.

Nutritional Information per Serving: 195 calories, 2.2 g protein, 36 g carbohydrates, 4.5 g fat (1 g saturated), 2 mg cholesterol, .5 g fiber, 26 mg sodium.


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Article updated on: December 16th, 2008

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