📝 About This Recipe
A cornerstone of French holiday gastronomy, this Purée de Marrons is a luxurious, silky masterpiece that balances the earthy sweetness of chestnuts with the richness of brown butter and cream. Historically served alongside game meats in the grand châteaux of France, it offers a sophisticated alternative to mashed potatoes with its unique nutty profile and velvety texture. This recipe elevates the humble chestnut into a centerpiece-worthy accompaniment that embodies the warmth and elegance of Parisian fine dining.
🥗 Ingredients
The Chestnut Base
- 600 grams Chestnuts (peeled, cooked, and vacuum-packed or jarred for convenience)
- 500 ml Chicken or Vegetable Stock (high quality, low sodium)
- 250 ml Whole Milk (full fat for best texture)
- 1/2 Yellow Onion (small, finely diced)
- 1 piece Celery Stalk (finely minced)
- 1 piece Garlic Clove (smashed)
The Enrichment
- 60 grams Unsalted Butter (cold, cut into cubes)
- 100 ml Heavy Cream (warmed slightly)
- 2 tablespoons Crème Fraîche (adds a subtle tang)
Seasonings and Aromatics
- 2 sprigs Fresh Thyme (tied with kitchen string)
- 1 piece Bay Leaf (dried)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon White Pepper (ground, to maintain the purée's color)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, melt 20g of the butter over medium-low heat. Add the diced onion and celery, sautéing for 5-7 minutes until soft and translucent but not browned.
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2
Add the smashed garlic clove and cook for an additional 1 minute until fragrant.
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3
Incorporate the peeled chestnuts into the pan, stirring them to coat in the aromatic butter for about 2 minutes.
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4
Pour in the stock and the milk. The liquid should just cover the chestnuts. Add the thyme sprigs and the bay leaf.
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5
Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it cook for 20-25 minutes. The chestnuts should be very tender and easily crushed with a fork.
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6
Once tender, remove the thyme sprigs, the bay leaf, and the garlic clove. Discard them.
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7
Using a slotted spoon, transfer the chestnuts and vegetables to a high-speed blender or food processor. Reserve the cooking liquid.
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8
Add about 100ml of the reserved cooking liquid to the blender. Begin processing on low speed, gradually increasing to high.
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9
While the blender is running, slowly pour in the warmed heavy cream and the remaining cold butter cubes one by one. This creates an emulsion for a glossy finish.
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10
Add the crème fraîche and blend until the mixture is completely smooth. If it is too thick, add more of the reserved cooking liquid one tablespoon at a time.
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11
For a true restaurant-quality finish, pass the purée through a fine-mesh sieve (chinois) into a clean saucepan using a spatula.
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12
Place the saucepan over very low heat. Season with the sea salt, white pepper, and freshly grated nutmeg. Stir gently to incorporate.
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13
Taste and adjust seasoning. The purée should be thick enough to hold its shape but light enough to melt on the tongue.
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14
Transfer to a warmed serving bowl, garnish with fresh chives, and serve immediately.
💡 Chef's Tips
Use white pepper instead of black pepper to keep the purée’s color pristine and elegant. If using fresh raw chestnuts, you must roast and peel them first, ensuring the bitter brown inner skin (the pellicle) is entirely removed. Don't skip the step of passing the purée through a sieve; it is the secret to the 'velvet' texture famous in French cuisine. If the purée becomes too cold while straining, whisk in a tiny splash of hot milk to loosen it back up. For a vegan version, substitute butter with a high-quality vegan butter and use coconut milk or cashew cream.
🍽️ Serving Suggestions
Serve alongside roasted turkey or capon for a traditional French Christmas dinner. Pairs exceptionally well with seared duck breast and a cherry balsamic reduction. Use as a bed for sautéed wild mushrooms and thyme for a vegetarian feast. Serve with a glass of slightly chilled Pinot Noir or a dry Chenin Blanc. Excellent as a sophisticated base for pan-seared scallops or venison medallions.