Chestnut and potato puree

 
                         Chestnut and Potato Puree
 
 Recipe By     : Silver Palate Purees - page 195
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetable                        Nuts
                 Purees
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  cups          potato -- peeled and diced
    1 1/2  pounds        canned unsweetened chestnut puree
   12      tablespoons   sweet butter -- at room temperature
      1/3  cup           Creme Fraiche -- see page 339
    1                    egg
    1                    egg yolk
    4      tablespoons   Calvados
    1      teaspoon      ground cardamom
    1 1/2  teaspoons     salt
           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 s
 mooth.  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, cardamo
 m, 1 1/2 teaspoons salt and the cayenne pepper.
 5.  Smear a 1 1/2 quart souffle dish with some of remaining 4 tablespoons butte
 r.  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 servin
 g.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : chestnut puree available at specialty food shops.
  A rich and perfect accompaniment to roast beef, pork or game.