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Chestnut puree from The Food of Spain by Claudia Roden

  • chestnuts
  • milk

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Notes about this recipe

  • TrishaCP on November 23, 2014

    Delicious- a perfect match with the wild boar stew from this book. I had pre-cooked chestnuts, and maybe they were drier than fresh, but I had to use significantly more milk than what was called for in order to get an acceptable puree. (Not sure how much, I kept adding while pureeing in the food processor until I got what I wanted.) But once I did- this was amazing!

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