Chestnut and Potato Purée

Name: Chestnut and Potato Purée
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 454 grams cups bottled peeled roasted whole chestnuts; 1 quartt half-and-half; 3 teaspoons salt; 1 Turkish or 1/2 California bay leaf; 118 milliliters stick unsalted butter; 1 kilograms yellow-fleshed potatoes such as Yukon Gold (about 8 medium)

Need a gluten free, fodmap friendly, and vegetarian side dish? Chestnut and Potato Purée could be an amazing recipe to try. This recipe serves 12. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 8g of fat, and a total of 208 calories. A mixture of turkish or, pepper, bottled roasted chestnuts, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 75 hours.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

Prick each potato in a few places with a fork, then divide potatoes into 3 groups and wrap each group in foil.

Ingredients you will need

Potato

Wrap

Equipment you will use

Aluminum Foil

Bake in oven until tender when pierced with a sharp knife, 1 1/4 to 1 1/2 hours.

Equipment you will use

Oven

Knife

While potatoes bake, melt butter in a 4- to 5-quart heavy pot over moderately low heat, then cook chestnuts, stirring, 5 minutes.

Ingredients you will need

Chestnuts

Potato

Butter

Equipment you will use

Oven

Pot

Add half-and-half, bay leaf, salt, and pepper and gently simmer, covered, until chestnuts are very tender and cream is infused with bay leaf, 15 to 20 minutes. Discard bay leaf, then transfer chestnuts with a slotted spoon to a blender.

Ingredients you will need

Chestnuts

Bay Leaves

Pepper

Cream

Salt

Equipment you will use

Slotted Spoon

Blender

Add enough cooking liquid to purée chestnuts easily, then purée until smooth (use caution when blending hot liquids). Return purée to pot with remaining liquid and stir together. Keep warm over very low heat.

Ingredients you will need

Chestnuts

Equipment you will use

Pot

Holding them with a kitchen towel to protect your hands, carefully unwrap and peel potatoes, a few at a time, and push through ricer into chestnut mixture. Stir to combine (mixture will continue to thicken) and season to taste.

Ingredients you will need

Chestnuts

Potato

Equipment you will use

Kitchen Towels