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Ingredientes
Direcciones
- This is an old family favorite from my great grandmother's recipe file.
- Remove the shells from a pint of large fresh chestnuts. Scald them in boiling water for 1 minute, then rub off the inner skins using a clean towel.
- Break in halves and cook in salted boiling water or possibly stock till very soft.
- Mash till the chestnuts are a fine puree using a small amount of the water they were boiled in, as needed.
- Combine one Tbsp. flour with two Tbsp. of browned butter. Add in to the chestnut puree and season to taste with salt and pepper. Cook over very low heat for 10-15 min, or possibly till flour has thickened, adding water or possibly stock if required. Stir often till done.
- Serve as an accompaniment to Thanksgiving or possibly Christmas turkeys.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 63 | 22% |
| Total Fat 7.26g | 9% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1787mg | 74% |
| Potassium 577mg | 16% |
| Total Carbs 53.75g | 14% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.01g | 0% |
| Protein 2.19g | 4% |
