Pecan Puree

Name: Pecan Puree
Yield: 12
Ingredients: 2 kg of Portuguese pecans; 2 stalks of celery; 4 stalks of parsley and 1 bay leaf tied together; 3 cups of chicken broth; 6 tablespoons of butter or margarine at room temperature; salt and black pepper to taste

1
2 kg of Portuguese pecans
2
2 stalks of celery
3
4 stalks of parsley and 1 bay leaf tied together
4
3 cups of chicken broth
5
6 tablespoons of butter or margarine at room temperature
6
salt and black pepper to taste

Ingredients

1
2 kg of Portuguese pecans
2
2 stalks of celery
3
4 stalks of parsley and 1 bay leaf tied together
4
3 cups of chicken broth
5
6 tablespoons of butter or margarine at room temperature
6
salt and black pepper to taste

Directions

1
Place the peeled pecans in a pot
2
Add the celery and parsley bundle
3
Add chicken broth
4
Cook slowly without covering over low heat for about 50 minutes or until the pecans are tender but not mushy
5
Drain and remove the bundle
6
Pass the pecans through a sieve, food processor, or blender
7
Return to the pot and reheat, add butter and beat well with a wooden spoon
8
Season to taste with salt and black pepper
9
Serve warm
10
Serves 12 people.