- TOTAL TIME:
- SERVINGS: 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).
- 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
- 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.