Rose’s Sweet Chestnut Purée

• 1 pound chestnuts shelled
• 1 quart 1/2 and 1/2
• 1 cup sugar
• 1 piece vanilla bean split and scraped

Roast the chestnuts over an open flame. Shell when hot, leaving the nuts under cooked. Combine all ingredients and simmer until nuts are very tender (about 1/2 hour). Strain the nuts and reserve the liquid. purée the nuts, adding a little of the reserved liquid at a time, until smooth. Serves 20 side orders.

Jeff Rose
Tribute Restaurant
31425 W. Twelve Mile Rd.
Farmington Hills, MI 48334–4401