Chestnut and potato puree

6 Servings

Ingredients

Quantity Ingredient
1¾ cup Potato; peeled and diced
1½ pounds Canned unsweetened chestnut puree
12 tablespoons Sweet butter; at room temperature
⅓ cup Creme Fraiche; see page 339
1 Egg
1 Egg yolk
4 tablespoons Calvados
1 teaspoon Ground cardamom
1½ teaspoon Salt
pinch Cayenne pepper

Directions

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, 1½ teaspoons salt and the cayenne pepper.

5. Smear a 1 ½ 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@...

NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or game.

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