Roasted Chestnut Pate
Velvety, nutty, and utterly irresistible, Roasted Chestnut Pâté is the ultimate centerpiece for your next holiday spread or elegant dinner party. This luxurious vegetarian pâté showcases the natural sweetness of roasted chestnuts, enhanced by the savory depth of sautéed shallots, garlic, and fresh thyme. Blended to creamy perfection with a touch of heavy cream and butter, it’s the ideal spread for crusty bread, crackers, or fresh vegetable crudités. With its combination of rustic simplicity and gourmet flair, this seasonal appetizer is as beautiful as it is delicious. Perfect for entertaining, it’s easy to prepare and sure to impress guests with its rich, earthy flavor.
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Recipe Information
Ingredients
- 250 grams Chestnuts
- 50 grams Unsalted butter
- 1 medium Shallot
- 1 clove Garlic
- 1 teaspoon Fresh thyme leaves
- 150 milliliters Vegetable stock
- 50 milliliters Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (390°F).
Score the chestnuts with an 'X' on the flat side using a sharp knife to prevent them from bursting during roasting.
Spread the chestnuts on a baking tray, ensuring they are evenly spaced, and roast them in the oven for 20-25 minutes until the shells begin to peel back and the flesh is tender.
Remove the roasted chestnuts from the oven and let them cool slightly. Peel off the shells and skins while still warm and set aside.
Heat the olive oil in a skillet over medium heat. Finely chop the shallot and garlic, then sauté them in the skillet until softened and fragrant, about 3-4 minutes.
Add the roasted chestnuts, fresh thyme leaves, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes.
Pour in the vegetable stock and bring the mixture to a simmer. Allow it to cook gently for about 5 minutes until the chestnuts are very soft and the stock has reduced slightly.
Remove the skillet from heat and transfer the contents to a blender or food processor. Blend until smooth, scraping down the sides as needed.
Add the heavy cream and unsalted butter to the blender and blend again until the pate is creamy and well combined.
Taste and adjust seasoning if necessary with more salt or pepper.
Transfer the roasted chestnut pate to a serving dish or ramekin and allow it to cool to room temperature. Optionally, chill in the refrigerator for 1-2 hours to let the flavors meld further.
Serve the pate with crackers, fresh bread, or vegetable crudités. Enjoy!
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 31.9 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
