365 Guru - Recipes, Music & Health - Rock ON: [Healthy_Recipes_For_Diabetic_Friends] Chestnut Puree

Thursday, August 6, 2009

[Healthy_Recipes_For_Diabetic_Friends] Chestnut Puree - 14g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Chestnut Puree

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound peeled chestnuts
1 celery stalk
2 cups full-flavored brown stock
1/2 cup port wine
4 tablespoons butter

Combine all the ingredients in a straight-sided saute pan and bring the mixture to a simmer. Cover the chestnuts with a round of parchment paper or half-cover the pan with a lid. Simmer until the chestnuts are soft (easily crushed with a fork) and the liquids have reduced and formed a syrupy glaze on the bottom of the pan.

Puree the chestnut mixture in a food processor until smooth, for about 3 minutes. (The resulting puree is very fine, so it is not necessary to force it through a drum sieve.) When storing the chestnut puree, be sure to cover it with a sheet of plastic wrap directly on its surface, to prevent a skin from forming.

Yields 2 cups (16 two-tablespoon servings).

Chestnut puree has long been the traditional accompaniment to roast [favorite]. It usually has the texture of mashed potatoes and is eaten along with the [favorite] as a vegetable. The chestnuts are often glazed with a flavorful stock and sometimes port wine to underline their sweetness before they are pureed. ... smoked [favorite] is sometimes cooked along with the chestnuts to accent the puree with an agreeable smoky flavor.

Chestnut puree is commercially available - do not confuse it with the sweetened version, creme de marrons - or it can be prepared from scratch. Chestnuts are best peeled by making a slit on the rounded outer side with a sharp paring knife (essential to keep them from exploding) and then roasting them for about 10 minutes in a 400F oven in a roasting pan coated with water. It is easiest to peel the chestnuts while they are still hot, so work quickly or take only a few out of the oven at a time. The inner skin can be removed at the same time by rubbing the hot chestnuts in a towel. If the inner skin sticks, plunge the peeled chestnuts into boiling water for 1 or 2 minutes, or simply leave it.

Source:
"Sauces: Classical and Contemporary Sauce Making by James Peterson, John Wiley & Sons, 1998"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 96 Calories; 3g Fat (34.0% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 129 0 0