Chestnut And Potato Puree

* Exported from MasterCook *

CHESTNUT AND POTATO PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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 Chestnuts For The Holidays
1 egg
1 egg yolk
4 TB Calvados
1 ts ground cardamom
1 1/2 ts salt
: pn cayenne pepper

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

From: Jfcoombs@avana.Net Date: Tue, 15
Oct 96 06:13:37 Pdt



- - - - - - - - - - - - - - - - - -