Total time: 45 minutes, plus roasting/blanching and peeling time for the chestnuts
Servings: 6 to 8
3 cups peeled and coarsely chopped chestnuts (about 1 1/2 pounds nuts in their shells)
1/2 pound celery root, peeled and cut in 1/2 -inch dice
1 shallot, sliced
1 1/4 cups chicken or vegetable broth
1 tablespoon salt
1/4 cup butter, cut into small pieces
1. Combine the chestnuts, celery root and shallot in a large saucepan. Add the chicken broth and 1 1/4 cups water. There should be enough liquid to just cover the chestnuts and celery root, but if necessary add a little more water. Stir in the salt.
2. Bring to a simmer, cover and cook until the chestnuts and celery root are tender enough to crush against the side of the pan, about 20 minutes.
3. Use a slotted spoon to transfer the cooked chestnuts and celery root to a food processor and purée. Scrape down the sides of the work bowl, add the butter and purée until smooth. Serve immediately. This makes about 3 cups purée.
Each of 8 servings: 196 calories; 2 grams protein; 31 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 15 mg. cholesterol; 497 mg. sodium.Copyright © 2015, Los Angeles Times