Chestnut and Potato Puree

* Exported from MasterCook *

Chestnut and Potato Puree

Recipe By : Silver Palate Purees - page 195
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Nuts
Purees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups potato -- peeled and diced
1 1/2 pounds canned unsweetened chestnut puree
12 tablespoons sweet butter -- at room temperature
1/3 cup Creme Fraiche -- see page 339
1 egg
1 egg yolk
4 tablespoons Calvados
1 teaspoon ground cardamom
1 1/2 teaspoons salt
pinch 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 s
mooth. 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, cardamo
m, 1 1/2 teaspoons salt and the cayenne pepper.
5. Smear a 1 1/2 quart souffle dish with some of remaining 4 tablespoons butte
r. 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 servin
g.


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