Chestnut and Garlic Puree
- 2 cloves of garlic, sliced
- 1/4 cup chicken broth
- 6 -ounce can unsweetened chestnut puree
- Salt and freshly ground black pepper
- 1/4 cup heavy cream or evaporated low fat milk, optional
Slowly simmer the garlic in the broth until tender. Puree garlic and broth with chestnut puree in food processor. Reheat puree in a double boiler, season to taste with salt and pepper and whisk in heavy cream if you wish.
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