Potato Chestnut Puree

Ingredients

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

Instructions

1. 1.

   Slice chestnuts crosswise and roast in a hot oven at 220°C for about 30 minutes, until the skins open, the interior is golden‑yellow and slightly toasted. Remove, let cool slightly, peel, set aside eight whole chestnuts warm, and roughly chop the rest.

2. 2.

   Peel, wash, and cut potatoes into large pieces, then boil in salted water, drain, and steam dry.

3. 3.

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

4. 4.

   Clean the cabbage, quarter it, cut off the core, slice into fine strips, sauté in remaining butter, pour in half a cup of water, season with salt and pepper, cover and simmer for 15 minutes, then stir in crème fraîche and parsley, adjust seasoning with nutmeg.

5. 5.

   Plate the finished cabbage alongside the chestnut puree and serve with roasted chestnuts on top.