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Suggest a better description1. 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 Posted to MC-Recipe Digest V1 #244 Date: Tue, 15 Oct 96 06:13:37 PDT From: jfcoombs@avana.net NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or game.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 47 | ||
Calories from Fat: 15 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 70.2mg | 22 % | |
Sodium 13.8mg | 0 % | |
Potassium 36.1mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.8g | ||
Protein 1.7g | 2 % | |
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: 47
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