Title: Chestnut and Potato Puree
Categories: Vegetable, Nuts, Purees
Yield: 6 Servings

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
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

Posted to MC-Recipe Digest V1 #244

Date: Tue, 15 Oct 96 06:13:37 PDT

From: jfcoombs@avana.net

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