Active Time
Total Time
20 MIN
Serves : 8

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

How to Make It


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.

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