Chestnut Puree

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

  • Total Time:
  • Servings: 8

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  • Two 14-ounce jars vacuum-packed roasted chestnuts
  • 2 cups water
  • 1 3/4 cups warm milk
  • 4 tablespoons unsalted butter, melted
  • Salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Published October 2008

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