Potato, Chestnut, and Celery Root Purée
Ingredients
- 3 tablespoons unsalted butter
- ¾ cup onion
- 2 cups celery root or celery
- ¾ pound canned or vacuum-packed whole chestnuts
- 2 cups water
- celery leaves
- 2 cups chicken broth
- + 1 more ingredients
-
- 3 pounds russet (baking) potatoes
In a large saucepan cook the onion in 1 1/2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the celery root, the potatoes, peeled and cut into 1-inch pieces, the chestnuts, the broth, and enough of the water to just cover the mixture, and simmer the mixture...
Rose Wines from Loire
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