Pumpkin and Chestnut Purée Recipe - Great British Chefs
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.
Ingredients
- 400g of pumpkin, peeled and roughly diced
- 100g of cooked chestnuts
- 75g of crème fraîche
- 1 tsp horseradish cream
- olive oil
- salt
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