Chestnut & potato puree
Potato Purees Vegetables Nuts Chestnuts
Last updated 6/12/2012 12:48:17 AM. Recipe ID 9290. Report a problem with this recipe.
Title: Chestnut & potato puree
Categories: Vegetable, Nuts, Purees
Yield: 6 Servings
1 3/4 c potato -- peeled and diced
1 1/2 lb canned unsweetened chestnut
12 TB sweet butter -- at room
1/3 c Creme Fraiche -- see page
339 Chestnuts For The Holidays
1 egg yolk
4 TB Calvados
1 ts ground cardamom
1 1/2 ts salt
: pn cayenne pepper
1. Cover potatoes with 2 quarts salted water and cook until tender.
Drain well. 2. In a food processor fitted with a steel blade process
chestnut puree until smooth. Transfer to a mixing bowl. 3. Mash the
drained potatoes until smooth with 8 tablespoons (1 stick) of the
butter. Transfer to the bowl with the chestnut puree. 4. Whisk in
creme fraiche, the whole egg and extra yolk, the Calvados, cardamom,
1 1/2 teaspoons salt and the cayenne pepper. 5. Smear a 1 1/2 quart
souffle dish with some of remaining 4 tablespoons butter. Bake in a
preheated 350 degree oven for 25 minutes before serving. 6. The dish
can be made ahead and refrigerated, then baked just before serving.
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