My F&W
quick save (...)

Chestnut Puree

  • TOTAL TIME: 20 MIN
  • SERVINGS: 8
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

As an homage to her French roots, Countess Florence Daniel Marzotto serves a trio of vegetable purees alongside roast squab: a creamy mash of fall chestnuts, a nutty combination of celery root and turnips, and a smooth blend of carrots cooked in the Vichy style (with minerally sparkling water to brighten their flavor).

Plus: Tips for Peeling Chestnuts

  1. Two 14-ounce jars vacuum-packed roasted chestnuts
  2. 2 cups water
  3. 1 3/4 cups warm milk
  4. 4 tablespoons unsalted butter, melted
  5. Salt and freshly ground pepper
  1. In a medium saucepan, cover the chestnuts with the water and bring to a boil. Cover and simmer over moderate heat until the chestnuts are hot, about 5 minutes. Drain the chestnuts and transfer them to a food processor. Add the milk and butter and process until smooth. Season with salt and pepper and serve.
Make Ahead The puree can be refrigerated overnight. Reheat gently before serving.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.