SWEET POTATO AND SPICED PECAN SOUP WITH CHIVE CHANTILLY
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan.
- Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool.
- Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender.
- Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender.
- Add 1 cup cream and heat through. Discard the bay leaves.
- Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste.
- Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans.
- TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives.
MASHED POTATOES "CHANTILLY"
Try this with some potatoes with the skin on and some with the skin off for an even bigger flavor. So good.
Provided by Alex Guarnaschelli
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes.
- Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt. Whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
- Use the remaining 1 tablespoon butter to "grease" the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
- Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt.
- With a rubber spatula, gently fold the whipped cream and about 1/2 cup Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15 to 20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately.
SWEET POTATOES CHANTILLY
Sweet potatoes have always been one of my favorite root veggies. My family has always eaten them sweet. Candied, caramel, brown sugar, baked with butter and cinnamon...dessert recipes by the ton. I know a lot of different ways to eat them are out there, but this is another one of my favorite ways. I didn't know that it was called "chantilly" until my gourmet class.
Provided by Redneck Epicurean
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mash the sweet potatoes until creamy. Add the butter and granulated sugar to taste; mix well.
- Add the milk gradually and beat until smooth and fluffy. Spoon into a greased baking dish. Spread the whipped cream over the potatoes. Sift the brown sugar over the cream.
- Bake at 375 degrees for 20-25 minutes until bubbly.
Nutrition Facts : Calories 332.4, Fat 24.4, SaturatedFat 15.2, Cholesterol 88, Sodium 89, Carbohydrate 27.2, Fiber 2.4, Sugar 12.2, Protein 2.8
PAUL PRUDHOMME'S SWEET POTATO PECAN PIE
This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.
Provided by Marian Burros
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 28
Steps:
- Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
- Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
- Heat oven to 300 degrees.
- Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
- Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
- Transfer pie to oven and bake for 1 1/2 hours. Cool.
- Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.
POTATOES CHANTILLY
Make and share this Potatoes Chantilly recipe from Food.com.
Provided by GingerlyJ
Categories Potato
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- peel, slice and boil the potatoes.
- drain and mash.
- whip with a fork and the milk.
- add sour cream and cheese and almost all the onions.
- spoon mixture into a casserole dish add more cheese, onion and parsley to the top.
- bake at 375 for 25 minutes.
- add another bit of onions and cheese and bake for another five minutes.
CHANTILLY POTATOES
Baked chantilly mashed potatoes with a cheese topping. You can add a variety of cheeses, bacon, or chives. I use homemade mashed potatoes, but instant work just as well.
Provided by Lorilee Perugini
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
- Spread mashed potatoes in the prepared baking dish.
- Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
- Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.
Nutrition Facts : Calories 358.2 calories, Carbohydrate 30.1 g, Cholesterol 74.7 mg, Fat 21.4 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 13.3 g, Sodium 591.5 mg, Sugar 2.8 g
CHANTILLY MASHED POTATO CASSEROLE
The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I've ever had. With a light and luxurious texture, it's a perfect side dish for any holiday or special occasion.
Provided by Chef John
Categories Mashed Potatoes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
- Remove from the heat and let drain in a colander for 5 to 10 minutes.
- Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
- Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
- Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
- Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
- Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
- Remove from the oven and sprinkle with green onions before serving.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 35.2 g, Cholesterol 70.3 mg, Fat 22.2 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 210.5 mg
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