7 sweet and savory recipes using chestnuts

From September to November, it’s time to put on your boots, get equipped with a wicker basket, go to the forest and go pick chestnuts. The chestnut fruit (not to be confused with chestnuts!) is one of the symbols of autumn. Edible, the chestnut has a delicious taste. If you can eat it simply baked, it can also be cooked in many ways. In velouté, stuffing or even pâté, discover our selection of recipes with good seasonal products.

Chestnut velouté

To cook this delicious appetizer, here are the ingredients you will need:

  • 250g cooked chestnuts
  • 1 yellow onion
  • 300ml water
  • 100 g vegetable liquid cream
  • 1 C. teaspoon vegetable broth see notes
  • 2 tbsp. olive oil
  • Salt and pepper
  • A few whole chestnuts

The rest of the recipe can be found on the Deliacious website.

Photo: Shutterstock

Chestnut Hummus

Are you a hummus fan? Did you know that you can swap chickpeas for chestnuts? Something to change your habits and surprise your guests during a dinner aperitif, for example. Here is the list of ingredients needed for this fall hummus:

  • 500g of fresh chestnuts
  • 4 tablespoons lemon juice
  • 4 tablespoons of tahini
  • 1 clove of garlic
  • Water
  • Sesame and pumpkin seeds

The details of the recipe can be found on the well-named site: Blog de châtaigne.

Vegetable terrine with mushrooms and chestnut

Do you want to impress your guests once again? Serve them this somewhat special pâté…since it is guaranteed free of animal products. Here is what to make the pâté of Dans la cuisine de Gin, the quantities of which are provided for a 28 cm cake mould:

  • 200g fresh or tinned mushrooms
  • 100g cooked chestnuts
  • 400g silken tofu
  • 30 cl of vegetable cream
  • 5 cl cognac
  • 120g rice flour
  • 50g chestnut flour
  • 1/2 tsp. white miso coffee
  • 1/2 tsp. teaspoon Kala namak black salt
  • 1 clove fresh garlic crushed
  • 1 C. coffee garlic semolina
  • 1 C. semolina onion
  • Olive oil
  • Pepper
Photo: Shutterstock

Quiche with mushrooms, chestnuts and parsley

Easy, tasty, practical: the quiche is a safe bet for simple cooking and everyone agrees. Especially since, depending on the season, it is easy to change the ingredients to invite summer, autumn, winter or spring on your plate. One thing is certain, with this recipe with mushrooms and chestnuts, the month of September can only continue well. Here are the ingredients to gather before cooking:

  • 1 homemade or store-bought shortcrust pastry (organic)
  • 200g seasonal mushrooms
  • 1 onion
  • 70g chestnuts
  • 3 cloves of garlic
  • 3 eggs
  • 200 ml plant-based milk alternative
  • 1 C. olive oil
  • 1 handful of fresh parsley
  • Salt and pepper

Instructions can be found on the Cuisine ta ligne website.

Pumpkin and chestnut tajine with cinnamon

When the evenings cool down, what better than a good tajine to warm up our bodies and our hearts before the onset of winter? Here is a great tagine recipe for lovers of sweet flavors from the Orient. The ingredients needed for this dish are:

  • 500 g pumpkin cut into cubes
  • 200g cooked chestnuts
  • 20 cl of water
  • 1 vegetable stock cube
  • 1 cinnamon stick
  • 3 tablespoons of maple syrup
  • ½ teaspoon powdered ginger
  • 2 cloves
  • 1 chopped onion
  • 1 tablespoon olive oil
  • Salt and pepper

The rest of the instructions for cooking this dish can be found on the Marmotte cuisine… veggie website!

Photo: Shutterstock

Butternut stuffed with chestnuts, pasta and feta

Combine butternut and chestnuts: here is a good idea! To taste this recipe signed Banana confit, you will need:

  • 1 butternut squash
  • 200g cooked pasta (cooked)
  • 100 g chestnuts (cooked)
  • 150g feta
  • 3 tbsp. parmesan cheese
  • 2 tbsp. hazelnuts
  • Salt and pepper
  • 1 sprig of rosemary

Chestnut tiramisu

Did you think we were gonna let you go without having dessert? It was without counting this original recipe which revisits the famous Italian dessert with chestnut sauce. To get started with this sweet preparation, here is the list of necessary ingredients:

  • 400 g boiled and peeled chestnuts
  • 200 ml plant-based milk alternative
  • Seeds from a vanilla pod
  • 120 spoon biscuits
  • 250g mascarpone
  • 80g caster sugar (organic)
  • 3 eggs
  • Apple juice or amber rum
  • Cocoa

The instructions are given to you by, again, the Chestnut Blog.

Good tastings!

Leave a Comment