Cut each chestnut with a sharp knife. Place them in a pan and cover with cold water. Bring to a boil and take off the heat after 2 minutes. Peel the chestnuts. Replace them in the pan with the celery root. Add salt and cover with water, and cook for 30 minutes. Remove the celery root, drain the chestnuts, purÄe them in a food processor, gradually adding the milk. Finally add the cream, butter and pepper.
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3 1/2 lbs of chestnuts
1 small celery root, peeled roughly chopped
1 cup milk, boiled
2 tbsp heavy cream
4 tbsp butter
salt, pepper
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40
mn
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30
mn
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Serve this purÄe with game, roast pork, venison or boudin sausage.
