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    Potato, Chestnut and Celery Root Puree

    September 9, 2012 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Potato, Chestnut and Celery Root Puree

    Print Recipe

    Potato, Chestnut and Celery Root Puree

    Prep Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Course: Soup
    Cuisine: American
    Servings: 6 - 8 servings

    Ingredients

    • ¾ cup onion finely chopped
    • 3 tablespoons butter unsalted
    • 2 cups celery root chopped
    • 3 pounds Russet potatoes about 6
    • ¾ pound whole chestnuts about 2 cups - canned or vacuum-packed
    • 2 cups chicken broth
    • 2½ cups water celery leaves for garnish
    • sea salt and ground white pepper to taste
    US Customary - Metric

    Instructions

    • Easy prep for this recipe. Finely chop the onion. Trim, peel, and coarsely chop the celery root or if you are using celery, slice it thinly.
    • Peel the potatoes and cut them into 1-inch cubes.
    • Rinse, drain, and pat dry the canned chestnuts.
    • In a large saucepan, cook the onion in 1½ tablespoons of the butter over moderately low heat, stirring, until softened.
    • Add the celery root, potatoes, chestnuts, chicken broth, and enough water to just cover the mixture and simmer, covered, for 15-20 minutes or until the vegetables are very tender.
    • Drain the mixture while reserving the cooking liquid.
    • Force the vegetables through a food mill fitted with the medium disk or a ricer into a warm bowl and stir in the remaining 1½ tablespoons butter, salt and white pepper to taste, and enough of the reserved cooking liquid to achieve the desired consistency.
    • Transfer the puree to a serving dish and garnish with the celery leaves.

     

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