Gratin of Celery Roots And Chestnuts

1. 1

   Using a stainless-steel knife, peel the celery root and cut into 1/2-inch dice.

2. 2

   Put the celery root, chestnuts and milk in a pot over medium heat and simmer, uncovered, until tender, about 15 minutes.

3. 3

   Drain.

4. 4

   Puree chestnuts and cooked celery root in a food processor, drizzling in heavy cream to loosen the mixture.

5. 5

   Add all but 1 teaspoon of the butter, the salt and the white and cayenne pepper.

6. 6

   Grease a 1-quart casserole with the remaining butter.

7. 7

   Push the puree through a fine-mesh strainer into the casserole and, if serving later, cover with foil and refrigerate.

8. 8

   The gratin can be stored for two days and reheated for 15 minutes in a 300-degree oven before serving.

9. 9

   For an optional garnish, deep-fry celery leaves in vegetable oil, drain well on paper towels and sprinkle over gratin just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.