Chestnut-Potato Puree
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.