Chestnuts as Vegetable
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Wash 1/2 lb. chestnuts. Drain. Use short, sharp knife to cut 2
gashes on flat side of each nut. Cook in 2 tbsp olive oil or butter
in heavy skillet. Shake over low heat until shells loosen. Let cool. Re-
move shells and skins with knife. Slice nuts and add to brussels sprouts
or onions, or use in stuffing for poultry. If chestnuts are not tender after
skillet cooking, steam them for 20 minutes or longer. Use creamed or
with butter sauce or as a salad--or to flavor one.
Chestnut puree: Use recipe above for cooking chestnuts. Remove shells
and skin. Leave nuts whole. Cover with salted boiling water. Cook 20
minutes, until nuts are very soft. Put through potato ricer or use blender.
Season with salt, pepper, butter or cream. Beat and reheat in upper
part of double boiler over boiling water, whipping mixture lightly as
it heats. Allow 1/3 to 1/2 lb. chestnuts pre serving.
Makes a delicious accesory to roast fowl or game.