Chestnut-celery root puree

Time 45 minutes
Yields Serves 6 to 8
Chestnut-celery root puree
(Glenn Koenig/Los Angeles Times)

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.


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.


Use a slotted spoon to transfer the cooked chestnuts and celery root to a food processor and puree. Scrape down the sides of the work bowl, add the butter and puree until smooth. Serve immediately. This makes about 3 cups puree.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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