Free Recipe Chestnut and Potato Puree
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Chestnut and Potato Puree Recipe
1-3/4 c Potato; peeled and diced
1-1/2 lb Canned unsweetened chestnut
-puree
12 tb Sweet butter; at room
-temperature
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
Chestnut and Potato Puree Preparation
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. Recipe By : Silver Palate Purees – page 195 Posted to MC-Recipe Digest V1 #244 Date: Tue, 15 Oct 96 06:13:37 PDT From: jfcoombs@avana.net NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or game.
Cooking Temperature:
Recipe Serves: 6
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