RECIPE

Chestnut Puree

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • 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).

Plus: Tips for Peeling Chestnuts

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 8
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.