Yield: 6 Servings
Measure | Ingredient |
---|---|
1¾ cup | Potato; peeled and diced |
1½ pounds | Canned unsweetened chestnut puree |
12 tablespoons | Sweet butter; at room temperature |
⅓ cup | Creme Fraiche; see page 339 |
1 \N | Egg |
1 \N | Egg yolk |
4 tablespoons | Calvados |
1 teaspoon | Ground cardamom |
1½ teaspoon | Salt |
\N 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 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, 1½ teaspoons salt and the cayenne pepper.
5. Smear a 1 ½ 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@...
NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or game.