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Chestnut-celery root puree

Chestnut-celery root puree
Glenn Koenig / Los Angeles Times

On a hill just outside the Gold Rush town of Nevada City, Calif., about an hour northeast of Sacramento, stands a sweet 1890s Victorian farmhouse surrounded by several acres of venerable-looking gardens. There are craggy cherry and plum trees and ... Read more

Total time: 45 minutes, plus roasting/blanching and peeling time for the chestnuts | Serves 6 to 8
  • 3 cups peeled and coarsely chopped chestnuts (about 1 1/2 pounds nuts in their shells)
  • 1/2 pound celery root, peeled and cut in 1/2 -inch dice
  • 1 shallot, sliced
  • 1 1/4 cups chicken or vegetable broth
  • 1 tablespoon salt
  • 1/4 cup butter, cut into small pieces

Step 1Combine the chestnuts, celery root and shallot in a large saucepan. Add the chicken broth and 1 1/4 cups water. There should be enough liquid to just cover the chestnuts and celery root, but if necessary add a little more water. Stir in the salt.

Step 2Bring to a simmer, cover and cook until the chestnuts and celery root are tender enough to crush against the side of the pan, about 20 minutes.

Step 3Use a slotted spoon to transfer the cooked chestnuts and celery root to a food processor and puree. Scrape down the sides of the work bowl, add the butter and puree until smooth. Serve immediately. This makes about 3 cups puree.


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