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Mashed chestnuts make a wonderful side dish with roast turkey or goose. Blanching the chestnuts in boiling water for two minutes makes them easier to peel.
1kg chestnuts, peeled
2 cups (500ml) full cream milk
1 teaspoon of salt
100ml crème fraîche
1 tablespoon full cream milk, extra
- Bring the chestnuts and 2 cups milk to the boil in a medium saucepan, and add salt. Reduce heat to medium and cook for 45 minutes.
- Drain the chestnuts and mash. Stir in the crème fraîche. Add one tablespoon of milk or more until smooth.
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