Chestnut and Potato Puree
| Yield: | 6 Servings |
| Categories: | Purees, Nuts, Vegetables |
| 1 3/4 | c | Potato; peeled and diced |
| 1 1/2 | lb | Canned unsweetened chestnut puree |
| 12 | tb | Sweet butter; at room temperature |
| 1/3 | c | Creme Fraiche; see page 339 |
| 1 | Egg | |
| 1 | Egg yolk | |
| 4 | tb | Calvados |
| 1 | ts | Ground cardamom |
| 1 1/2 | ts | Salt |
| pn | Cayenne pepper |
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