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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If using fresh chestnuts, cut an X through shell on flat side. Immerse in boiling water and simmer 10 minutes. Drain, and while nuts are warm and wet, pull off shell and dark membrane with a small knife. Serve with meats, the way you would potatoes. Ingredients:
4 cups (about 1 1/3 lb.) peeled chestnuts |
3 cups seedless green grapes |
about 3 cups fat-skimmed chicken broth |
1/4 pound italian sausage |
1 to 2 teaspoons butter or olive oil |
Directions:
1. In a 5- to 6 quart pan, combine the chestnuts, 1 cup grapes, and 2 cups chicken broth. Remove sausage from casing and crumble into pan.
2. Bring to a boil over high heat, cover, and simmer over medium heat until chestnuts are very soft and mash easily, about 30 minutes. Drain broth into a glass measure and add enough more broth to make 2 cups.
3. Whirl chestnut mixture in a food processor until smoothly puréed, then whirl in enough broth to give mixture the consistency of softly mashed potatoes. Or whirl mixture, a portion at a time, in a blender, adding enough broth to facilitate puréeing, then more for the desired consistency. Chestnuts continue to thicken as they stand.
4. Return purée to pan and stir over medium heat until steaming, 2 to 3 minutes; keep warm.
5. In 10- to 12-inch frying pan over high heat, melt butter and add remaining grapes. Swirl just until fruit is warm and brighter green, about 1 1/2 minutes.
6. Scrape chestnut purée into a deep bowl and pour grapes on top.
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