Chestnut Puree with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 31 g | (27 %) | ||
| 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 | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,233 mg | (31 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 400 grams Chestnuts
- 500 grams starchy potatoes
- salt
- 1 shallot
- 70 grams butter
- 50 milliliters Whipped cream
- 1 Tbsp Crème fraiche
- 1 Tbsp lemon juice
- freshly ground peppers
- Nutmeg
- 4 slices Bacon
Preparation steps
Cut chestnuts crosswise and roast in preheated oven at 220°C (approximately 425°F) for about 20-30 minutes or unitl shells are browned and the insides are golden brown. Cool slightly, peel and chop coarsely. Peel potatoes, rinse and cut into large pieces. Cook in salted water for about 20 minutes or until tender. Drain and let evaporate briefly. Peel shallot and chop finely. Heat 1 tablespoon of butter in a pan and saute shallot until soft. Add chopped chestnuts, cream and remaining butter and bring to a boil. Puree and add squeezed through the ricer potatoes into the pan. Mix well and combine puree with creme fraiche, season with lemon juice, salt, pepper and a little nutmeg.
Heat a pan and cook bacon until crispy. Drain on paper towels. Place chestnut puree into a piping bag and pipe puree into small cups decoratively. Garnish with bacon and season with freshly ground pepper. Serve.
