Potato and Chestnut Puree with Cabbage

Ingredients

• 350 g chestnuts
• 800 g potatoes (starchy, boiling type)
• 1 small pointed cabbage
• 2 tbsp finely chopped parsley
• 2 shallots, finely chopped
• 1 tbsp butter
• 0.5 lemon (juice)
• Salt
• black pepper (freshly ground)
• nutmeg
• 125 g butter
• 100 g heavy cream
• 2 tbsp crème fraîche

Instructions

1. 1.

   Score chestnuts crosswise and roast in a hot oven at 220°C for about 30 minutes, until the shells open, the interior turns golden yellow and slightly toasted. Remove, let cool slightly, then peel.

2. 2.

   Set aside eight beautiful chestnuts to keep warm; roughly chop the rest of the chestnuts.

3. 3.

   Peel, wash, and cut potatoes into large chunks. Boil in salted water, drain, and steam dry.

4. 4.

   Sauté shallots in hot butter until translucent. Add potatoes and chopped chestnuts, heat through, then stir in cream and about 100 g butter. Bring to a boil, season with lemon juice, salt, pepper, and a pinch of nutmeg, then puree or mash. Taste and keep warm covered.

5. 5.

   Clean the pointed cabbage, quarter it, remove the core, and slice into fine strips. Sauté in remaining butter, add half a cup of water, season with salt and pepper, cover, and simmer for 15 minutes. Stir in crème fraîche and parsley, adjust seasoning with nutmeg.

6. 6.

   Plate the finished cabbage alongside the chestnut puree and garnish with roasted chestnuts.