Chestnut and potato puree
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Chestnut and potato puree
  Potato    Purees    Vegetables    Nuts    Chestnuts  
Last updated 6/12/2012 1:13:21 AM. Recipe ID 41745. Report a problem with this recipe.
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      Title: Chestnut and 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
      1    Egg
      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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Recipe ID 41745 (Apr 03, 2005)

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