When it comes to the holidays, I’ll be the first to say, nix the mashed potatoes and serve something DIFFERENT with your brisket! There are so many delicious root vegetables you can puree – to name just a few: parnips, sweet potato, turnip, celery root, butternut squash and carrot! Cruciferous veg like cauliflower and cabbage also make a great puree! And SO MUCH YES to chestnuts – they’ve got lots of starch that blend into the creamiest mash once mixed with some vegetable stock (or heavy cream for dairy puree!). So give this recipe a try. Pairs well with this pomegranate glazed roast and this braised version as well.
Chestnut Puree
YIELD: 2 cups puree
3 tbsp extra virgin olive oil
2 shallots, finely chopped
4 cloves garlic, minced
14oz roasted chestnuts (4 3.5oz bags)
2 1/4 cups vegetable stock
Pinch nutmeg
2 bay leaves
Kosher salt, to taste
In a deep skillet, heat the olive oil. Add shallots and garlic and sweat over low heat until translucent. Add the chestnuts, stock, nutmeg, bay leaves and salt and simmer until the chestnuts soften, about 15 minutes.
Remove the bay leaves and Transfer to a food processor or Vitamix and blend until creamy. If the mixture is too thick, add more vegetable stock until desired consistency is reached.
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How to Roast Chestnuts