- Recipes Home
- Interest Groups
Chestnut And Potato Puree Recipe
|Potatoes||1 3⁄4 Cup (28 tbs), peeled and roughly diced|
|Canned unsweetened chestnut puree||1 1⁄2 Pound|
|Sweet butter||12 Tablespoon (1.5 Sticks, At Room Temperature)|
|Creme fraiche||1⁄3 Cup (5.33 tbs)|
|Ground cardamom||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
Serving size: Complete recipe
Calories 2675 Calories from Fat 1538
% Daily Value*
Total Fat 174 g268.3%
Saturated Fat 95.6 g478%
Trans Fat 0 g
Cholesterol 783.6 mg
Sodium 3030.2 mg126.3%
Total Carbohydrates 229 g76.4%
Dietary Fiber 33.5 g134%
Sugars 8.2 g
Protein 46 g91.2%
Vitamin A 104.8% Vitamin C 140.5%
Calcium 16.1% Iron 30.1%
*Based on a 2000 Calorie diet
In a food processor fitted with a steel blade process chestnut puree until smooth.
Transfer to a mixing bowl.
Mash the drained potatoes until smooth with 8 tablespoons (1 stick) of the butter.
Transfer to the bowl with the chestnut puree.
Whisk in creme fraiche, the whole egg and extra yolk, the Calvados, cardamom, 1 1/4 teaspoons salt and the cayenne pepper.
Smear a 1 1/2 quart souffle dish with some of remaining 4 tablespoons of butter and spoon puree into it.
Dot top with remaining butter.
Bake in a preheated 350Â°F.oven for 25 minutes before serving.