Chestnut Puree for Celery Root Soup with Brussels Sprouts and Chestnuts


This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman


  • 30 chestnuts

  • 1 tablespoon olive oil

  • 1 cup shallots, minced

  • 2 cloves garlic, minced

  • 8 cups low-sodium store-bought or homemade Vegetable Stock

  • ¼ cup molasses

  • ¼ cup maple syrup

  • 3 cloves Whole Roasted Garlic

  • ¼ cup (½ stick) unsalted butter


  1. Preheat oven to 375 degrees. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X" side-down on a baking sheet. Transfer to oven and roast until opened, 10 to 12 minutes. Peel immediately, using a towel if chestnuts are too hot to touch; coarsely chop.

  2. Heat olive oil in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent. Add chestnuts and cook for about 1 minute. Add vegetable stock; bring to a simmer and cook for 30 minutes.

  3. Add molasses, maple syrup, and roasted garlic. Bring to a simmer and continue cooking until chestnuts are soft, about 30 minutes more. Working in batches, carefully transfer to the jar of a blender; blend until smooth.

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