Cooked chestnuts
Peeled chestnuts cooked without sugar. Their soft, floury texture suits purées; they mainly contain carbohydrate and fibre.
What it offers and why to use it
Peeled chestnuts cooked without sugar. Their soft, floury texture suits purées; they mainly contain carbohydrate and fibre. Blend warm with milk or stock for purée. They can also be chopped into fillings or added near the end of a stew.
Peeled chestnuts cooked without sugar. Their soft, floury texture suits purées; they mainly contain carbohydrate and fibre.
From shopping to cooking
Choose
Choose plain cooked chestnuts, not sweet spread or marrons glacés. Check that packaging is intact and within date.
Store
Follow the storage instructions on the pack. Once opened, cover, refrigerate and use within the manufacturer’s stated period.
Prepare
Blend warm with milk or stock for purée. They can also be chopped into fillings or added near the end of a stew.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with cooked chestnuts
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