Caramelized Chestnut Purée with Rosemary Brown Butter & Orange Salt
Smooth, earthy, and richly aromatic, this dish elevates traditional chestnuts into a silky side or luxurious spread. With notes of rosemary, orange zest, and nutty browned butter, it's elegant enough for a formal table — and comforting enough for Christmas morning brunch.
Servings 6 as a side Makes about 2 cups (≈12 tbsp) — also ideal as a spread
Calories 120kcal
Ingredients
- Chestnut Base
- 1½ cups roasted peeled chestnuts vacuum-packed or freshly roasted
- 1½ cups unsweetened almond milk or water + cream splash
- ½ tsp fine sea salt
- Optional: 1–2 tbsp allulose or Swerve Confectioners for sweet-leaning variation
- 🧈 Rosemary Brown Butter
- 3 tbsp unsalted butter or ghee
- 1 tsp fresh rosemary minced
- ¼ tsp orange zest
- Pinch cracked black pepper
- 🍊 Orange Salt Finishing
- Zest of ½ orange microplaned
- Pinch flaky sea salt
Instructions
- Step 1: Simmer Chestnuts
- In a small saucepan, combine chestnuts, almond milk, and sea salt.
- Simmer 15–20 minutes, uncovered, until chestnuts are very soft and liquid is mostly absorbed.
- Step 2: Make Rosemary Brown Butter
- In a skillet, melt butter until it foams.
- Add rosemary and swirl until butter turns golden brown and smells nutty — 2–3 minutes.
- Remove from heat. Stir in orange zest and pepper.
- Step 3: Purée & Finish
- Transfer chestnuts and remaining liquid to a food processor or high-speed blender.
- Add rosemary brown butter and blend until silky.
- Adjust with salt to taste. For sweeter presentation, add allulose/Swerve as desired.
- Step 4: Serve & Garnish
- Spoon into serving bowl or ramekins.
- Sprinkle with orange salt just before serving.
- Optional garnish: fresh rosemary tips or roasted hazelnuts.
Notes
Nutrition Facts (per 2 tbsp serving, ~45g)
(FDA-compliant, estimated)- Calories: 120
- Fat: 8 g
- Saturated Fat: 4 g
-
Carbohydrate: 10 g
- Dietary Fiber: 2 g
- Net Carbs: 8 g (chestnuts are naturally higher carb, but low-GI)
- Protein: 1 g
- Sodium: 110 mg
💡 Use in moderation or serve with higher-protein sides for low-carb balance.
📦 Storage & Reheating
- Refrigerated: 3–4 days
- Freezer: 1 month (thaw gently, reheat with splash almond milk)
- Serve warm or at room temp — ideal alongside duck, ham, or on holiday grazing boards
✨ Culinary & Botanical Notes
- Chestnuts are naturally low in fat and mildly sweet — perfect for holiday palates
- Rosemary brown butter infuses the chestnut base with piney, nutty complexity
- Orange salt provides aromatic lift and contrast — elevates from rustic to refined
- Optional allulose lets you gently sweeten the purée without breaking low-carb structure
🛡️ Consumer Safety Note
⚠️ Notice: This recipe uses chestnuts and dairy. Ensure all nuts are properly labeled for food use and avoid cross-contamination for guests with tree nut allergies.
