Directions:
- Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
- Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.
- Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.
- From La Cucina: The Regional Cooking of Italy by Compiled by the Italian Academy of Cuisine. Copyright © 2009 Rizzoli Publications, Inc. Published in the United States of America in 2009 by Rizzoli International Publications, Inc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2242.59 Kcal (9389 kJ) | ||
| Calories from fat | 920.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.27g | 157% | |
|---|---|---|---|
| Cholesterol | 669.09mg | 223% | |
| Sodium | 560.11mg | 23% | |
| Potassium | 3682.99mg | 78% | |
| Total Carbs | 280.29g | 93% | |
| Sugars | 36.28g | 145% | |
| Dietary Fiber | 22.68g | 91% | |
| Protein | 43.64g | 87% | |
| Vitamin C | 146.6mg | 244% | |
| Vitamin A | 5mg | 165% | |
| Iron | 17.9mg | 99% | |
| Calcium | 617.6mg | 62% | |
| Amount Per 100 g | |||
| Calories | 134.79 Kcal (564 kJ) | ||
| Calories from fat | 55.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 157% | |
|---|---|---|---|
| Cholesterol | 40.22mg | 223% | |
| Sodium | 33.67mg | 23% | |
| Potassium | 221.37mg | 78% | |
| Total Carbs | 16.85g | 93% | |
| Sugars | 2.18g | 145% | |
| Dietary Fiber | 1.36g | 91% | |
| Protein | 2.62g | 87% | |
| Vitamin C | 8.8mg | 244% | |
| Vitamin A | 0.3mg | 165% | |
| Iron | 1.1mg | 99% | |
| Calcium | 37.1mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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