Recipe: Chestnut-celery root purée

Total time:

45 minutes, plus roasting/blanching and peeling time for the chestnuts



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.