Seasonal Kitchen

Chestnut-Potato Puree

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Chestnut-Potato Puree
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
470
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie470 cal.(22 %)
Protein6 g(6 %)
Fat22 g(19 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.1 mg(9 %)
Vitamin K3.7 μg(6 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.6 mg(43 %)
Folate82 μg(27 %)
Pantothenic acid1.1 mg(18 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C52 mg(55 %)
Potassium1,222 mg(31 %)
Calcium62 mg(6 %)
Magnesium75 mg(25 %)
Iron2.5 mg(17 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids13 g
Uric acid21 mg
Cholesterol53 mg
Complete sugar16 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoChestnutWhipped creamshallotsaltNutmeg

Preparation steps

1.

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. 

2.

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. 

3.

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. 

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