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.
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.