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Receta Chestnut And Potato Puree
by Global Cookbook

Chestnut And Potato Puree
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Ingredientes

  • 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. Cover potatoes with 2 qts salted water and cook till tender. Drain well.
  2. In a food processor fitted with a steel blade process chestnut puree till smooth. Transfer to a mixing bowl.
  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. Whisk in creme fraiche, the whole egg and extra yolk, the Calvados, cardamom, 1 1/2 tsp. salt and the cayenne pepper.
  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. 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.