Chestnut-Potato Puree
Healthy, because
Even smarter
Nutritional values
Chestnuts strengthen our heart twice over, because they contain fibre which binds LDL cholesterol and so cannot cause any damage to the body. In addition, the chestnuts have a high potassium content, which is good for our heart health.
If you want to make the Morenpüree a little less fat and at the same time nuttier, you can replace the cream with soy or oat cream. The puree is a delicious side dish for a roast. Try the chestnut puree with a roast fillet of beef stuffed with mushrooms.
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,222 mg | (31 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 400 grams Chestnuts
- 500 grams starchy potatoes
- salt
- 1 Tbsp shallots
- 70 grams butter
- 50 milliliters Whipped cream (at least 30% fat content)
- 1 Tbsp Crème fraiche
- 1 Tbsp lemon juice
- freshly ground peppers
- Nutmeg
Preparation steps
Score the chestnuts crosswise. Roast in a pan or in a 220°C (approximately 430°F). oven until golden brown. Remove from the pan (or oven) and cool slightly. Peel the chestnuts. Set 4 chestnuts aside for garnish, and coarsely chop the rest.
Peel the potatoes and rinse thoroughly. Cut into large pieces. Cook in a pot of boiling salted water until tender. Remove from the water, drain well, and let dry slightly. Peel and finely dice the shallots. Sweat the shallots in 1 tablespoon of butter. Add 2/3 of the chopped chestnuts, mix in the cream and the remaining butter, and bring to a boil.
Puree the mixture with an immersion blender. Mix in the remaining chestnuts. Pass the potatoes through a ricer into the mixture. Add the creme fraiche and lemon juice, then season to taste with salt, pepper, and nutmeg. Mix until thoroughly combined. Place the puree into 4 bowls, garnish each with 1 chestnut, and serve.
