Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health


Posted by Zel Allen's nutgourmet on December 4, 2011

Garlic and chestnuts might seem like an unlikely pairing, but wait ‘till you taste this awesome and easy, buttery spread. It has become so addictive I simply can’t keep my fingers out of the bowl.

Unfortunately, the little bowl of creamy, brown chestnut butter is not very photogenic so I hope you’ll take your palate on this trip instead of your eyes.

In my home, life becomes rosier when chestnuts are on the holiday menu. I can say with confidence that this savory chestnut butter has no equal. With the addition of a bit of kitchen sorcery and a whirl in the food processor, naturally sweet and starchy chestnuts become transformed into an irresistible creamy spread that stands out on any variety of bread or cracker. I love the spread as a filling for celery sticks or spread on carrot, turnip, or Persian cucumber slices.

You can take this spread in a different direction by replacing the onions, garlic, and salt with cinnamon, nutmeg, vanilla extract, and a smidgeon of maple syrup to create a sweet spread or filling for baked goods. You can even stuff it into dates and top with a walnut half or a slice of Spanish olive. No doubt, creative cooks will find tons of other reasons to lick this savory-sweet chestnut butter off their fingers.

The chestnut butter is a good keeper and retains its flavor for up to 5 days in the refrigerator.

For directions on cooking and peeling chestnuts, scroll down to the previous post and you’ll find step-by-step photos and directions. You can even skip the cooking and peeling by buying cooked and peeled chestnuts in jars or vacuum sealed packages during this holiday season.

Garlicky Chestnut Butter

Yield: 1 cup

1/3 cup chopped onions
2 cloves garlic, coarsely chopped
1 tablespoon plus 1 teaspoon extra virgin olive oil
1/8 teaspoon dried thyme
1 cup cooked and peeled coarsely chopped chestnuts
3 tablespoons water
1/4 teaspoon salt
1 small sprig parsley

1. Combine the onions, garlic, olive oil, and thyme in a skillet and cook and stir over medium-high heat for about 3 to 5 minutes or until the onions are softened. Add 1 or 2 tablespoons of water if needed to prevent burning. Add the chestnuts and cook and stir for 1 to 2 minutes longer.

2. Transfer the mixture to the food processor, add the water and salt, and process until smooth and creamy. Spoon the Garlicky Chestnut Butter into an attractive serving bowl, garnish with the parsley, and provide a spreading knife.

If you love garlic, you’ll go nuts over this quick-to-assemble spread. Please do let me know if you come up with interesting ways to enjoy it, and I’ll gladly share your suggestions on this blog.– Zel

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