Step-by-Step Guide to Prepare Thomas Keller Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, our family version of kuri kinton (sweet potato puree with chestnuts) for osechi. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this recipe, we have to first prepare a few components. You can have our family version of kuri kinton (sweet potato puree with chestnuts) for osechi using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi:

1. Prepare Chestnuts in sugar syrup
2. Take Syrup from the chestnuts
3. Make ready Sweet potato
4. Take packs Dried Gardenia seeds (for the yellow color)
5. Make ready ●Water
6. Prepare ●Sugar
7. Prepare ●Starch based sweet syrup (sugar syrup)
8. Prepare ●Mirin
9. Take Salt

Instructions to make Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi:

1. Take 100g of the chestnuts in syrup and 100g of the syrup itself, and puree into a paste in a food mill, blender or food processor.
2. Peel the sweet potatoes and slice into rounds. Soak in water to remove any bitterness. If you have little more sweet potato than the amount in the recipe, it's not a problem.
3. Put the soaked drained sweet potato into a pot with water to cover. Add the gardenia seeds, and boil until the sweet potato is tender.
4. Drain step 3 in a sieve. Remove the dried gardenia seeds, and pass the sweet potato through a sieve to puree.
5. Put the sweet potato puree into a pan, and add 100g of the chestnut syrup and the ● ingredients. Start heating over low heat.
6. Cook the puree down till it thickens. Sprinkle in the salt to finish, and take the pan off the heat.
7. Add the chestnut paste from step 1 into the step 6 puree and mix. If it's still too soft, heat it back up for a bit more.
8. Optionally add about 100 g of whole chestnuts in syrup, and the kuri kinton is finished.
9. Mix the leftover kuri kinto with whipped cream to make a delicious chestnut cream. Use on Mont Blanc cakes and more.

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