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Chestnut Puree

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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.
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