Chestnut Puree Recipe - Florence Daniel Marzotto

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Chestnut Puree

Recipe by Florence Daniel Marzotto

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As an homage to her French roots, Countess Florence Daniel Marzotto served a trio of vegetable purees alongside the 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).

Chestnut Puree

Recipe by Florence Daniel Marzotto

Chestnut Puree

Recipe by Florence Daniel Marzotto

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Chestnut Puree

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From Peeling Fresh Chestnuts Tip, Lunch with an Italian Wine Impresario
Published October 2008

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Chestnut Puree

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Chestnut Puree

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