Madeleine’s Chestnut Puree (Purée de Châtaignes)

Madeleine’s Chestnut Puree (Purée de Châtaignes)

Chestnut puree
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Here’s a simple recipe for chestnut purée, or purée de châtaignes, to serve as a side dish or use in other recipes.


  • 1 Pound or 500 grams of chestnuts, cooked and peeled (You can purchase ready to use chestnuts cooked and vacuum packed)
  • 2 onions, minced
  • 2 tablespoons butter
  • Water or milk
  • Salt and pepper to taste


If using fresh chestnuts because you have a lot of time on your hands to peel them, boil them for 5-10 minutes. Drain and allow cooling before peeling shell and skin with sharp knife. If using pre-cooked chestnuts that are already skinned, take them out of the pack or jar.

In a casserole over medium high heat, melt the butter and sauté the onions till they are translucent.

Add the chestnuts, and then pour water over them to cover. Salt and pepper to taste.

Bring to boil then lower heat and allow chestnuts to simmer with a lid over pot for about 30-40 minutes. Stir from time to time and, if it looks like the mixture is getting dry, add more water or milk. Break up whole chestnuts with a wooden spoon. Length of cooking depends on chestnuts.

Chestnuts should melt and form a chunky purée.


ALSO READ: 9 Recipes for the Perfect, Festive, Dinner Menu



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