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Add a photoServings: 6
Ingredients
- 1 3/4 c. Potato, peeled and diced
- 1 1/2 lb Canned unsweetened chestnut puree
- 12 Tbsp. Sweet butter, at room temperature
- 1/3 c. Creme Fraiche, see page 339
- 1 x Egg
- 1 x Egg yolk
- 4 Tbsp. Calvados
- 1 tsp Grnd cardamom
- 1 1/2 tsp Salt pn Cayenne pepper
Directions
- 1. Cover potatoes with 2 qts salted water and cook till tender. Drain well.
- 2. In a food processor fitted with a steel blade process chestnut puree till smooth. Transfer to a mixing bowl.
- 3. Mash the liquid removed potatoes till smooth with 8 Tbsp. (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 tsp. salt and the cayenne pepper.
- 5. Smear a 1 1/2 qt souffle dish with some of remaining 4 Tbsp. butter. Bake in a preheated 350 degree oven for 25 min before serving.
- 6. The dish can be made ahead and refrigerated, then baked just before serving.
- NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or possibly game.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 240 | |
| Calories from Fat 209 | 87% |
| Total Fat 23.82g | 30% |
| Saturated Fat 14.83g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 757mg | 32% |
| Potassium 159mg | 5% |
| Total Carbs 6.03g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.33g | 0% |
| Protein 1.86g | 3% |
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