*  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
 


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