Roast pumpkin and chestnut purée
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This rich pumpkin and chestnut purée recipe by Peter Gordon is spiked with horseradish cream for a lovely kick. A great substitute to the usual vegetable side dishes found in a Sunday roast.
First published in 2018
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Ingredients
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Roast pumpkin and chestnut purée
- 400g of pumpkin, peeled and roughly diced
- 100g of cooked chestnuts
- 75g of crème fraîche
- 1 tsp horseradish cream
- olive oil
- salt
SAVE RECIPE
Equipment
- Blender
Method
1
Preheat the oven to 220°C/gas mark 7
3
Once cooled a little, transfer to a blender along with the chestnuts (reserving a few to garnish), créme fraîche and horseradish cream and blitz to a smooth purée
- 1 tsp horseradish cream
- 100g of cooked chestnuts
- 75g of crème fraîche
4
Season to taste and place in a serving bowl, with some of the reserved chestnuts shaved over the top
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