Try this Chestnut Puree recipe, or contribute your own.
Suggest a better descriptionIn a saucepan combine chestnuts, celery, and consomme. Boil until consomme is absorbed. Press chestnuts through a sieve or whirl in a blender. Stir in butter and cream. Serve with Wild Boar. NOTE: Chestnut Puree is also an excellent accompaniment for turkey, fillet of beef, and lamb. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbells Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232154 -0800
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 197 | ||
Calories from Fat: 178 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 66.1mg | 20 % | |
Sodium 50.6mg | 2 % | |
Potassium 113.3mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.4g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 197
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