CHESTNUT-POTATO PUREE
Steps:
- Place the chestnuts in a large saucepot and fill with water. Season generously with salt and bring the pot to a boil. Add the potatoes and continue to boil until the potatoes are fork-tender, 20 to 25 minutes.
- Drain the cooked potato-chestnut mixture and return to the pot. Add the hot cream and cold butter and stir vigorously until combined. Check the seasoning; add salt, if needed. If the mixture is a little stiff, add more cream and butter until it reaches the desired consistency. Place in a serving bowl and cover with foil until ready to serve.
REALLY CREAMY POTATO PURéE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.
PURéE DE CHâTAIGNES (CHESTNUT PURéE)
Enjoy this rich and smooth chestnut purée alongside turkey or veal on Christmas Eve. In France, chestnuts are synonymous with the Christmas season
Provided by Amanda Nicolas - Associate editor
Categories Condiment, Side dish
Time 50m
Number Of Ingredients 7
Steps:
- Tip the chestnuts into a saucepan with the milk and thyme. Bring to the boil over a medium heat, then reduce the heat to a gentle simmer and cook for 10-15 mins. The chestnuts are ready when they start to fall apart slightly when pricked with a fork.
- Meanwhile, heat the butter in a small pan and fry the shallots over a medium heat until softened.
- Remove the thyme from the chestnuts and discard. Use a slotted spoon to transfer the chestnuts to a food processor, then pour in 100ml of the poaching milk, reserving the rest. Add the fried shallots and crème fraîche, then blitz to a thick purée, adding more of the reserved poaching milk to loosen if needed. Season with salt and some white pepper to taste. To freeze, leave to cool fully, then seal in an airtight container and freeze for three weeks.
- Tip the purée back into the saucepan and cover to keep warm until you're ready to serve. If the purée needs reheating, add a splash of the reserved poaching milk and warm through over a low heat.
Nutrition Facts : Calories 299 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
POTATO, CHESTNUT, AND CELERY ROOT PURéE
Categories Blender Potato Side Thanksgiving Quick & Easy Root Vegetable Chestnut Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large saucepan cook the onion in 1 1/2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the celery root, the potatoes, peeled and cut into 1-inch pieces, the chestnuts, the broth, and enough of the water to just cover the mixture, and simmer the mixture, covered, for 15 to 20 minutes, or until the vegetables are very tender. Drain the mixture, reserving the cooking liquid, force it through a food mill fitted with the medium disk or a ricer into a bowl, and stir in the remaining 1 1/2 tablespoons butter, salt and pepper to taste, and enough of the reserved cooking liquid to achieve the desired consistency. The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with the celery leaves.
More about "chestnut and potato purée recipes"
POTATO PURéE RECIPE: 3 TIPS FOR MAKING POTATO …
From masterclass.com
CHESTNUT-POTATO PUREE RECIPE | EAT SMARTER USA
From eatsmarter.com
CHESTNUT PUREE RECIPE -ONLY 4 INGREDIENTS! - SHE LOVES …
From shelovesbiscotti.com
CHESTNUT-POTATO PUREE RECIPE | EAT SMARTER USA
From eatsmarter.com
CHESTNUT AND POTATO PUREE - CKBK
From app.ckbk.com
POTATO – CHESTNUT – PUREE - BOSSKITCHEN
From bosskitchen.com
Course Side DishTotal Time 20 minsPrep Time 20 mins
CHESTNUT AND POTATO PURéE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SWEET POTATO PUREE WITH BANANAS AND BUTTERED PECANS
From foodnetwork.cel30.sni.foodnetwork.com
CORNISH HEN AND CHESTNUT STEW : RECIPES : COOKING …
From cookingchanneltv.cel30.sni.foodnetwork.com
POTATO, CHESTNUT AND CELERY ROOT PUREE - THE RELUCTANT …
From reluctantgourmet.com
POTATO BASIL PUREE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
POTATO, CHESTNUT, AND CELERY ROOT PUREE - BIGOVEN
From bigoven.com
ASTRAY RECIPES: CHESTNUT AND POTATO PUREE
From astray.com
CHESTNUT GNOCCHI WITH MUSHROOMS RECIPE - GREAT BRITISH …
From greatbritishchefs.com
CORNISH HEN AND CHESTNUT STEW RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CHESTNUT AND POTATO PUREE - BIGOVEN
From bigoven.com
CHESTNUT AND WHITE BEAN PUREE WITH GUANCIALE AND …
From cookingchanneltv.cel29.sni.foodnetwork.com
POTATO-AND-CHESTNUT PURéE WITH RACK OF LAMB | MEAT
From gefu.com
SALT & VINEGAR ENCRUSTED QUAIL AND POTATO PUREE WITH …
From foodnetwork.cel30.sni.foodnetwork.com
SAVORY CHESTNUT PUREE - EATINGWELL
From eatingwell.com
VANILLA SCENTED SWEET POTATO PUREE : RECIPES : COOKING …
From cookingchanneltv.cel30.sni.foodnetwork.com
CHESTNUT AND POTATO PUREE – WE LOVE GOD!
From welovegod.org
POTATO AND BEER SOUP : RECIPES : COOKING CHANNEL RECIPE …
From cookingchanneltv.cel30.sni.foodnetwork.com
CHESTNUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love