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Sophia

Sophia Rivera

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Recipe of Chestnut and Potato Puree
Recipe

Chestnut and Potato Puree

10 mins
20 mins
Low
19
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Chestnut and potato puree is a classic accompaniment to Spanish gastronomy. A perfect garnish to accompany your main dishes, it has a spectacular flavor. Perfect for Christmas dinner.
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Ingredients

4 portions
  • 500 grams chestnut, canned
  • 500 grams potato, cooked
  • 30 grams sugar
  • 5 grams salt
  • 50 grams butter
  • 5 grams white pepper
  • 100 milliliters whipping cream

Preparation

Process the chestnuts with the potato, looking for it to be perfectly well ground.
Heat a pan and melt the butter (taking care that it does not burn), add the processed mixture and cook for 20 minutes at low temperature. Add the cream and finish cooking, trying to give it a fine and creamy consistency. Take care that the temperature is not too high and do not stop moving.

PRESENTATION

Serve in a refractory.

TIPS

You can use fresh chestnuts.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
179.5
kcal
8.98%
Carbohydrate, by difference
27.7
g
9.23%
Protein
1.8
g
3.6%
Total lipid (fat)
7.1
g
10.92%
100
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Provided by USDA
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