RECIPE
Chestnut Puree
- Recipe by Florence Daniel Marzotto
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).
- TOTAL TIME: 20 MIN
- SERVINGS: 8
- Fast
- Make-Ahead
- Healthy
- Vegetarian
Ingredients
- 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
Make Ahead
-
The puree can be refrigerated overnight. Reheat gently before serving.
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