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Making a butternut squash & chestnut purée. I need an element of crunch. What should I use?

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Lindsay-Jean is a Contributing Writer & Editor at Food52.

added over 1 year ago

How about chopped toasted walnuts? Or one of AntoniaJames' nut recipes on the site? Like this one: http://food52.com/recipes...

QueenSashy added over 1 year ago

How about some shaved parmesan, crisped in the oven. Wait, even better, aged gauda...

ATG117 added over 1 year ago

hazelnuts might work nicely too.

Maedl added over 1 year ago

Chestnuts are such a delicate flavor, so perhaps almonds? Or chopped roasted chestnuts?

amysarah added over 1 year ago

Crispy shallots also complement those types of purees well - just slice a bunch of shallots thin and saute them in oil/butter until very brown and crispy, and drain on paper towel. They keep well in the fridge, so you can do them ahead too.

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