Chestnut Souffle


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This a savory side dish that's kind of like a baked chestnut cake.

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Serving Size / Yield

4 servings


  • 1 1/2 lbs. chestnuts
  • 1/4 tsp. salt
  • 1 Tbs. butter
  • 1 1/2 C. stock
  • 2 egg whites, stiffly beaten

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Peel chestnut and boil for 30 minutes. Remove second skin and force through a strainer. Put in saucepan, add salt, butter and stock and cook, stirring well, until stock has evaporated. Cool. Fold in stiff egg whites and pour mixture into greased casserole. Bake in oven at 375 degrees for 20 minutes.

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