Potato, Chestnut, and Celery Root Puree – a delicious recipe with onion, unsalted butter, celery root, russet, chestnuts, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
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, covered, for 15 to 20 minutes, or until the vegetables are very tender.
2
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 1/2 tablespoons butter, salt and pepper to taste, and enough of the reserved cooking liquid to achieve the desired consistency.
3
The puree may be made 1 day in advance, kept covered and chilled, and reheated.
4
Transfer the puree to a serving dish and garnish it with the celery leaves.
572
kcal
Calories
13
g
Fat
66
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup finely chopped onion, 3 tablespoons unsalted butter, 2 cups trimmed, peeled, and coarsely chopped celery root (about 1 pound) or 2 cups thinly sliced celery, 3 pounds (about 6) russet (baking) potatoes, and more.
Yes, Potato, Chestnut, and Celery Root Puree falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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