*  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.