Chestnut-Potato Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 180.2 μg | (300 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 1,785 mg | (45 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 350 grams Chestnuts
- 800 grams starchy potatoes
- 1 small Napa cabbage
- 2 Tbsps parsley (finely chopped)
- 2 shallots (finely chopped)
- 1 Tbsp butter
- lemons (juice)
- salt
- peppers (freshly ground)
- Nutmeg
- 125 grams butter
- 100 grams Whipped cream
- 2 Tbsps Crème fraiche
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Cut the chestnuts crosswise and roast until the shell opens. Toast until golden brown, about 30 minutes. Peel the chestnuts. Set 8 aside and keep warm. Coarsely chop the rest.
Peel the potatoes, rinse and cut into large pieces. Cook in salted water and drain.
Sweat the shallots in hot butter until translucent. Add the potatoes and chopped chestnuts. Stir in cream and 100 gram (approximately 7 tablespoons) of butter and bring to a boil. Season with lemon juice, salt, pepper, and nutmeg. Puree or mash and keep covered and warm.
Clean the cabbage and cut into quarters. Remove the stem and cut into fine strips. Saute in the remaining butter. Add 1/2 cup of water, salt, and pepper. Cover and bring to a simmer. Let cook for 15 minutes. Stir in the creme fraiche and parsley. Season with nutmeg.
Arrange the cabbage with the chestnut-potato puree and serve with the roasted chestnuts.
