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🍝 Chestnut Spaghetti

485 kcal · 30 min · 4 servings

Chestnut Spaghetti Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Make a cross-shaped cut on the pointed end of the chestnuts with a sharp knife.
  2. 2. Place the chestnuts in boiling water and cook them for 40 minutes.
  3. 3. Drain the water and immediately rinse the chestnuts with cold water to cool them down.
  4. 4. Remove the hard shell and the inner skin from the chestnuts.
  5. 5. Press the still hot chestnuts through a potato press to create a fine puree.
  6. 6. Stir the milk, vanilla sugar, 40 grams of powdered sugar, and the rum into the puree.
  7. 7. Allow the puree to cool down completely.
  8. 8. Press the cooled puree through a spaetzle press directly onto the plates to form long noodles.
  9. 9. Whip the cream together with the remaining powdered sugar until stiff.
  10. 10. Fill the whipped cream into a piping bag.
  11. 11. Pipe the cream next to the chestnut puree on the plates.
  12. 12. Decorate the dish with cherries.

Nutrition per serving