Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.
1 1/3 cups peeled chestnuts
4 1/3 cups water or stock
2 tablespoons olive oil
1 shallot, finely chopped
1 slice celery root, diced
2 tablespoons vegetable margarine or butter, chopped
salt and black pepper to taste
1. Boil the chestnuts in a pan with the water or stock for 5-10 minutes until they begin to disintegrate.
2. Meanwhile, gently saute the shallot and the celery root with the oil in a skillet over a medium heat until they begin to brown. Add the shallots and the celery root to the pan with the chestnuts and cook for a further 10 minutes.
3. Puree and season (adding a little more water or stock if necessary).
4. Stir in the margarine or butter, check the seasoning, and serve hot with garlic croutons.
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