*  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: [email protected]              Date: Tue, 15
 Oct 96 06:13:37 Pdt



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