Parsnip and Celery Root Puree with Chestnut
- 2 pounds parsnip, peeled and cut into small chunks
- 3 large celery root, peeled and cut into chunks
- 1 cup cream
- 6 ounces butter
- 3 ounces butter
- 1 cup chestnuts, chopped
- Salt and pepper to taste
Cook parsnip and celery root in separate pots covered, with water, until very soft.
Strain out the cooked parsnip and celery root and transfer into a blender. Puree on high until smooth.
Place parsnip–celery root puree back in a pot on low heat. Mix in cream and butter until melted. Season with salt and pepper to taste.
In a sautée pan on high, add butter and chestnut, and sauté until chestnuts are evenly toasted. Use this to sprinkle on top of the puree right before serving.