| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dishes, Side | 1 | Servings | |
INGREDIENTS
| 2 | Cloves garlic, sliced | |
| 1/4 | c | Chicken broth |
| 1 | Unsweetened chestnut puree | |
| 6oz | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1/4 | c | Heavy cream or evaporated |
| low fat milk optional |
INSTRUCTIONS
Slowly simmer the garlic in the broth until tender. Puree garlic and broth with chestnut puree in food processor. Reheat puree in a double boiler, season to taste with salt and pepper and whisk in heavy cream if you wish. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Side Dishes, Sides Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6751 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:23:56 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 4921
Calories From Fat: 942
Total Fat: 108.2g
Cholesterol: 490mg
Sodium: 13338mg
Potassium: 18583.9mg
Carbohydrates: 589.5g
Fiber: <1g
Sugar: 587g
Protein: 407.2g