Name: Chestnut Puree
Total time: 20 min
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

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

Chestnut Puree

chestnuts

water

milk

unsalted butter, melted

Salt and 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.


Chestnut Puree

Total: 20 minutes

Servings: 8

Cost: $2.13 /serving

Author : Florence Daniel Marzotto

Ingredients

Instructions

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