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Chestnut and root vegetable puree Add to ...

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  • Servings: 8


3/4 cup finely chopped onion

3 tbsp unsalted butter

1 lb celery root, peeled and cut into 1-inch cubes

2 lbs russet potatoes, peeled and cut into 1-inch cubes

1 lb turnips, peeled and cut into 1-inch cubes

1 15oz can whole chestnuts, drained and patted dry

2 cups chicken stock

Salt and pepper, to taste

Celery leaves for garnish


In large saucepan, over medium heat, saute onion in 11/2 tbsp of the butter until soft. Add celery root, potatoes, turnip, chestnuts and chicken stock. Add enough water to just cover mixture and bring to a boil. Simmer, covered, about 50 minutes, or until very tender. Remove from heat and drain, reserving cooking liquid. Transfer to food processor and pulse until smooth. Add small quantities of reserved cooking liquid until desired consistency is achieved. Add the remaining butter and stir well. Season to taste. Garnish with celery leaves.

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