Chestnut & Maple Butter
400g cooked and peeled chestnuts
½ cup mild flavoured olive oil
½ tsp salt
½ cup water
1 tbsp maple syrup
Place peeled chestnuts into a food processor. Process until finely chopped. Add oil, salt and water and process until smooth and creamy (if necessary, add extra water to reach desired consistency). Transfer chestnut mixture to a clean airtight jar. Store in the fridge for up to 2 weeks.
Great ways to use it ….
- Spread chestnut & maple butter on toast and top with sliced turkey, rocket and cranberry sauce. Drizzle with extra virgin olive oil, season and serve.
- Spread on toast and top with fresh ricotta and sliced banana. Drizzle with maple syrup and serve.
- Add to soups, sauces and gravies to add an extra special flavour.