Spruce needle-infused chestnut spread (or mash)
Chestnut spread infused with spruce needles is a delicious fall, winter, or holiday spread made from chestnuts and edible conifer needles. Or serve as chestnut mash!
Servings 6
Equipment
- dehydrator or oven
- blender or food processor
Ingredients
- 15 fresh, large Asian chestnuts, cut in half (alt measurements: 10 ounces chestnuts weighed shells on or 2 cups measured shells on)
- 1.5 tbsp fresh spruce needles
- 1 cup whole organic milk, grass-fed
- pinch of salt or to taste
Instructions
- Chestnuts should have shells and testas removed and be cut in half before starting.
- Put milk and spruce needles in blender, and blend on high for ~1 minute.
- Put all ingredients in small saucepan over medium-low heat with lid off. Cook for approximately one hour, stirring occassionally. If it starts to boil, turn temperature lower.
- Remove pan from heat. Pull out chestnus with spoon and set aside in bowl until they cool enough to remove any remaining spruce needles from nut surfaces by hand. Strain warm/hot milk to remove spruce needles.
- Put chestnuts and concentrated, infused milk in blender or food processor and blend until smooth. You may need to add a bit more fresh milk to achieve ideal smooth and creamy consistency.
- Serve warm or cool as a spread or warm as a side dish of mash!