Potato, chestnut, and celery root puree
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Finely chopped onion |
| 3 | tablespoons | Unsalted butter |
| 2 | cups | Trimmed; peeled, and |
| ; coarsely chopped | ||
| ; celery root (about | ||
| ; 1 pound) or 2 cups | ||
| ; thinly sliced | ||
| ; celery | ||
| 3 | pounds | Russet; (baking) potatoes |
| ; (about 6) | ||
| ¾ | pounds | Canned or vacuum-packed whole chestnuts; rinsed, drained |
| ; well, and patted | ||
| ; dry if using canned | ||
| ; (about 2 cups) | ||
| 2 | cups | Chicken broth |
| 2 | cups | Water; up to 3 |
| Celery leaves for garnish | ||
Directions
In a large saucepan cook the onion in 1½ tablespoons of the butter over moderately low heat, stirring, until it is softened, add the celery root, the potatoes, peeled and cut into 1-inch pieces, the chestnuts, the broth, and enough of the water to just cover the mixture, and simmer the mixture, covered, for 15 to 20 minutes, or until the vegetables are very tender.
Drain the mixture, reserving the cooking liquid, force it through a food mill fitted with the medium disk or a ricer into a bowl, and stir in the remaining 1 ½ tablespoons butter, salt and pepper to taste, and enough of the reserved cooking liquid to achieve the desired consistency. The puree may be made 1 day in advance, kept covered and chilled, and reheated.
Transfer the puree to a serving dish and garnish it with the celery leaves.
Serves 8.
Gourmet November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.