Mashed Potatoes with Chestnuts
Cut the chestnuts crosswise and roast in the oven at 220ºC (approximately 425ºF) for about 30 minutes until the shells have opened and the interior is golden brown. Remove, allow to cool slightly and peel.
Set 8 chestnuts aside and keep warm. Coarsely chop the rest.
Peel and rinse the potatoes and cut into large pieces. Then, cook in salted water, drain and allow the water to evaporate.
Sweat the shallots in some butter until translucent, add the potatoes and chopped chestnuts and heat through. Stir in the cream and 100 grams of butter (approximately 4 ounces). Bring to a boil and season with lemon juice, salt, pepper and nutmeg. Mash everything together and keep warm, covered.
Trim and quarter the cabbage, remove the stem and cut into fine strips. Sauté in the remaining butter, pour in 1/2 cup of water and season with salt and pepper. Cover and simmer for 15 minutes. Stir in the crème fraîche and parsley and season with nutmeg.
Arrange the cabbage on plates or in bowls along with the mashed, chestnut potatoes and serve garnished with roasted chestnuts.