Side Pannel
Potato, Chestnut, And Celery Root Puree
Potato, Chestnut, And Celery Root Puree
- Recipe Submitted by ADMIN on 09/26/2007
Category: Potatoes, Low Fat, Soups
Ingredients List
- 1/2 c Finely chopped onion
- 1 tb Unsalted butter; or mild
- -olive oil
- 2 c Chopped celery root
- 2 Russet potatoes; peeled and
- -cut into 1/2-inch pieces
- 1/2 c Roasted and peeled
- -chestnuts; chopped
- 2 c Vegetable broth
- 2 c Water; or more
Directions
OPTIONAL ADDITIONS
Salt and pepper
Butter
Celery seed or salt
Celery leaves
EPICURIOUS: Can be prepared in 45 minutes or less.
1. In a large saucepan cook the onion in butter or oil over moderately low
heat, stirring, until it is softened.
2. Add the celery root, the potatoes, peeled and cut into 1-inch pieces,
the chestnuts, the broth, and enough water to just cover the mixture, and
simmer, covered, for 15 to 20 minutes, or until the vegetables are very
tender.
3. SERVE HOT: Puree the mixture, adding water. Thin to desired consistency.
Season, adding 1 to 2 tablespoons unsalted butter if desired. Reheat if
needed. Serve at once with choice of celery garnishes.
MAKE AHEAD - one day in advance, kept covered and chilled, and reheated.
Salt and pepper
Butter
Celery seed or salt
Celery leaves
EPICURIOUS: Can be prepared in 45 minutes or less.
1. In a large saucepan cook the onion in butter or oil over moderately low
heat, stirring, until it is softened.
2. Add the celery root, the potatoes, peeled and cut into 1-inch pieces,
the chestnuts, the broth, and enough water to just cover the mixture, and
simmer, covered, for 15 to 20 minutes, or until the vegetables are very
tender.
3. SERVE HOT: Puree the mixture, adding water. Thin to desired consistency.
Season, adding 1 to 2 tablespoons unsalted butter if desired. Reheat if
needed. Serve at once with choice of celery garnishes.
MAKE AHEAD - one day in advance, kept covered and chilled, and reheated.
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