Chestnut Purée

Ingredients

• 1 pound Chestnuts (Fresh or vacuum-packed, peeled)
• 4 cups White Stock (See instructions for White Stock II or III below)
• 2 tablespoons Butter (Unsalted)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Freshly ground, or to taste)

Instructions

1. 1If using fresh chestnuts, score an 'X' on the flat side of each chestnut. This will prevent them from exploding during cooking. If using vacuum-packed chestnuts, skip this step.
2. 2Place the chestnuts in a saucepan and cover with the white stock. Bring to a boil, then reduce heat and simmer until the chestnuts are very tender, about 30-40 minutes. Check for doneness by piercing with a fork; they should be easily pierced.
3. 3Drain the chestnuts, reserving about 1 cup of the cooking liquid. Transfer the chestnuts to a food processor or blender. Add the butter, salt, and pepper. Purée until smooth, adding reserved cooking liquid as needed to achieve the desired consistency. Taste and adjust seasoning as necessary.
4. 4Serve the chestnut purée warm as a side dish or use as a base for other recipes.
5. 5To make White Stock II (Chicken): Take the carcase of a roast fowl, or some chicken bones, and put them into a stewpan with a carrot, an onion, a head of celery, a few peppercorns, and a little salt. Cover with cold water, bring to a boil, skim well, and simmer gently for 2 hours. Strain through a fine sieve.
6. 6To make White Stock III (Veal): Take a knuckle of veal, crack the bone, and put it into a stewpan with a carrot, an onion, a head of celery, a few peppercorns, and a little salt. Cover with cold water, bring to a boil, skim well, and simmer gently for 3 hours. Strain through a fine sieve.