Seasonal Kitchen

Chestnut-Potato Puree

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Chestnut-Potato Puree
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30 min.
ready in 1 hr
Ready in

Healthy, because

Even smarter

Chestnuts strengthen our heart twice over, because they contain fibre which binds LDL cholesterol and so cannot cause any damage to the body. In addition, the chestnuts have a high potassium content, which is good for our heart health.

If you want to make the Morenpüree a little less fat and at the same time nuttier, you can replace the cream with soy or oat cream. The puree is a delicious side dish for a roast. Try the chestnut puree with a roast fillet of beef stuffed with mushrooms.


400 grams Chestnuts
500 grams starchy potatoes
1 tablespoon shallots
70 grams butter
50 milliliters Whipped cream (at least 30% fat content)
1 tablespoon Crème fraiche
1 tablespoon lemon juice
freshly ground peppers
How healthy are the main ingredients?
ChestnutpotatosaltshallotWhipped creamNutmeg

Preparation steps


Score the chestnuts crosswise. Roast in a pan or in a 220°C (approximately 430°F). oven until golden brown. Remove from the pan (or oven) and cool slightly. Peel the chestnuts. Set 4 chestnuts aside for garnish, and coarsely chop the rest. 


Peel the potatoes and rinse thoroughly. Cut into large pieces. Cook in a pot of boiling salted water until tender. Remove from the water, drain well, and let dry slightly. Peel and finely dice the shallots. Sweat the shallots in 1 tablespoon of butter. Add 2/3 of the chopped chestnuts, mix in the cream and the remaining butter, and bring to a boil. 


Puree the mixture with an immersion blender. Mix in the remaining chestnuts. Pass the potatoes through a ricer into the mixture. Add the creme fraiche and lemon juice, then season to taste with salt, pepper, and nutmeg. Mix until thoroughly combined. Place the puree into 4 bowls, garnish each with 1 chestnut, and serve.