Label
All
0
Clear all filters

Le Gratin Auvergnat

Chestnut and potato purée

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Jeanne Strang

Published 1991

  • About

Another version from the Haut-Languedoc, in which the chestnuts are left whole in the liquid, is further heightened by the addition of bitter chocolate and a little sugar. This is not as exotic as it sounds because chocolate is traditional in Catalan and Basque cookery, both of which have had some influence in the Languedoc.

As a vegetable, mashed chestnuts were undoubtedly the precursor of mashed potatoes. The following purée combines the two, mixing the sweetness of the nuts with

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


The licensor does not allow printing of this title