GARLICKY CHESTNUT BUTTER #2
Posted by Zel Allen's nutgourmet on December 9, 2011
It must be in my genes to tinker with a recipe. It frustrates my sweet, perplexed husband who tells me the recipe is perfect just the way it is. Still, I tinker, either to improve the flavor, the texture, or the health benefits.
In this case, my effort was to see if I could eliminate the olive oil from the previous posting of Garlicky Chestnut Butter and reduce the fat and calories. My concern was whether the chestnut butter would still retain its awesome flavor?
Mission accomplished with success! In this second version, the process is the same but the oil is gone and replaced by water. The result is a lighter, creamier chestnut butter with wonderful flavor. Of course, the fresh chestnuts I used are naturally sweet. I ordered them from two chestnut growers: Girolami Farms and Correia Chestnut Farm, both located in Northern California.
The recipe is super easy and shows off fresh chestnuts at their best. The chestnut season is very short. Most groceries won’t have them available beyond Christmas or New Years. Next trip to the market, buy some fresh chestnuts, cook them using the step-by-step directions below the chestnut butter recipe, and enjoy a luscious, sweet, buttery spread.
Garlicky Chestnut Butter #2
Yield: 1 1/2 cups
1/3 cup chopped onions
2 cloves garlic, coarsely chopped
1/4 teaspoon dried thyme
1/2 cup water
1 1/4 cups cooked and peeled coarsely chopped chestnuts
1/4 teaspoon salt
1 small sprig parsley
1. Combine the onions, garlic, thyme, and 1/4 cup of the water in a skillet and cook and stir over medium-high heat for about 3 to 4 minutes or until the onions are softened. Add a few tablespoons of water as needed to prevent burning.
2. Transfer the mixture to the food processor, add the chestnuts, salt, and the remaining 1/4 cup of water and process for 1 or 2 minutes until smooth and creamy. Spoon the Garlicky Chestnut Butter into an attractive serving bowl, garnish with the parsley, and provide a spreading knife.