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Potato, Chestnut and Celery Root Puree

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


  • 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
  • cups water celery leaves for garnish
  • sea salt and ground white pepper to taste


  • 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.