Recipe - Potato Chestnut And Celery Root Puree

Three fourths cup Finely chopped onion
3 tablespoon Unsalted butter
2 cup Trimmed; peeled, and
; coarsely chopped
; celery root (about
; 1 pound) or 2 cups
; thinly cut or sliced up
; celery
3 pound Russet; (baking) potatoes
; (about 6)
Three fourths pound Canned or vacuumpacked
whole chestnuts; rinsed,
drained
; well, and patted
; dry if using canned
; (about 2 cups)
2 cup Chicken broth
2 cup Water; up to 3
Celery leaves for garnish

In a large saucepan cook the onion in 1 One half tablespoons of the butter over
moderately low heat, stirring, until it is softened, add the celery root,
the potatoes, peeled and cut into 1inch 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 One half 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.