Savory chestnut cream a delicious spread to put on slices of bread to make canapés, crostini with savory chestnut cream, or bruschetta, or to use for filling VOL AU VENT or SAVORY SHORTCRUST PASTRY BASKETS. This chestnut sauce is made with chickpeas as if it were hummus and then boiled chestnuts are added. I can’t tell you how good it is; I really recommend it. It’s also great for seasoning pasta. The savory chestnut mousse is a vegan and gluten-free sauce. You can also prepare it with marrons and not just chestnuts. Now let’s see how to make savory chestnut cream and if you try it, let me know. Barbara
Here are more recipes with chestnuts and marrons:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare savory chestnut cream
- 3.5 oz chestnuts, boiled
- 1 cup chickpeas, boiled
- garlic
- parsley
- extra virgin olive oil
- lemon
- salt
- 2 teaspoons tahini
- 1 leaf bay leaf
Tools
- Blender
How to prepare savory chestnut cream
Let’s start preparing the savory chestnut cream. Wash the chestnuts, place them in a pot, and add plenty of water, a bay leaf, and a pinch of salt. Cook them for 40 minutes from when they start boiling. If the chestnuts are large, the cooking time may increase to an hour.
When the chestnuts are cooked, drain and peel them. The required weight for the cream is 100 g (about 3.5 oz) of cooked chestnuts.
Pour into the blender jar, the cooked chestnuts, the boiled chickpeas, some parsley leaves, a small piece of garlic or garlic powder, the tahini sauce, a tablespoon of lemon juice, and some extra virgin olive oil. Blend for a few minutes, then adjust the salt and add more oil in a thin stream with the blender running to emulsify the cream well. If you see the cream is lumpy, you can add a little hot water gradually, and you’ll see the cream will become smooth and lighter.
When the savory chestnut cream is ready, you can serve it as you prefer or store it in the fridge in a closed jar for 2/3 days.
If you like, you can also add paprika or curry. You can adjust the amount of garlic according to your taste, and the same goes for the amount of lemon juice.
How to store savory chestnut cream
Store the savory chestnut cream in the fridge for 3/4 days inside a closed jar with a lid
