Chestnut Paste (Made with Chestnuts Simmered in Their Inner Skins)

Name: Chestnut Paste (Made with Chestnuts Simmered in Their Inner Skins)
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Chestnuts simmered in their skins; 3 tbsp Liquid from simmering the chestnuts

cookpad.japan @cookpad_jp

Chestnuts simmered in their inner skins have a different texture than when simmered without. They're irresistible in their own way. The chestnuts are more versatile when made into a paste.

Some chunks of the chestnuts will remain, so strain for a smooth texture. Recipe by Yukiline.

Chestnuts simmered in their inner skins have a different texture than when simmered without. They're irresistible in their own way. The chestnuts are more versatile when made into a paste.

Some chunks of the chestnuts will remain, so strain for a smooth texture. Recipe by Yukiline.

cookpad.japan @cookpad_jp

Chestnuts simmered in their inner skins have a different texture than when simmered without. They're irresistible in their own way. The chestnuts are more versatile when made into a paste.

Some chunks of the chestnuts will remain, so strain for a smooth texture. Recipe by Yukiline.

Chestnuts simmered in their inner skins have a different texture than when simmered without. They're irresistible in their own way. The chestnuts are more versatile when made into a paste.

Some chunks of the chestnuts will remain, so strain for a smooth texture. Recipe by Yukiline.

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Ingredients

1 serving

200 gramsChestnuts simmered in their skins
3 tbspLiquid from simmering the chestnuts

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Steps

1

The only ingredient you need is homemade chestnuts simmered in their inner skins.
2

Put the chestnuts in a food processor and pulse. Add in 1 tablespoon of the liquid at a time while mixing, to create a paste.
3

And you're done.