Receta Chestnut And Potato Puree

click to rate
0 votos | 830 views
Raciónes: 6

Ingredientes

Cost per serving $0.36 view details
  • 1 3/4 c. Potato, peeled and diced
  • 1 1/2 lb Canned unsweetened chestnut puree
  • 12 Tbsp. Sweet butter, at room temperature
  • 1/3 c. Creme Fraiche, see page 339
  • 1 x Egg
  • 1 x Egg yolk
  • 4 Tbsp. Calvados
  • 1 tsp Grnd cardamom
  • 1 1/2 tsp Salt pn Cayenne pepper

Direcciones

  1. 1. Cover potatoes with 2 qts salted water and cook till tender. Drain well.
  2. 2. In a food processor fitted with a steel blade process chestnut puree till smooth. Transfer to a mixing bowl.
  3. 3. Mash the liquid removed potatoes till smooth with 8 Tbsp. (1 stick) of the butter. Transfer to the bowl with the chestnut puree.
  4. 4. Whisk in creme fraiche, the whole egg and extra yolk, the Calvados, cardamom, 1 1/2 tsp. salt and the cayenne pepper.
  5. 5. Smear a 1 1/2 qt souffle dish with some of remaining 4 Tbsp. butter. Bake in a preheated 350 degree oven for 25 min before serving.
  6. 6. The dish can be made ahead and refrigerated, then baked just before serving.
  7. NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or possibly game.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 70g
Recipe makes 6 servings
Calories 240  
Calories from Fat 209 87%
Total Fat 23.82g 30%
Saturated Fat 14.83g 59%
Trans Fat 0.0g  
Cholesterol 92mg 31%
Sodium 757mg 32%
Potassium 159mg 5%
Total Carbs 6.03g 2%
Dietary Fiber 0.8g 3%
Sugars 0.33g 0%
Protein 1.86g 3%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment