3 cups peeled and coarsely chopped chestnuts (about 1 1/2 pounds nuts in their shells) 1/2 pound celery root, peeled and cut in 1/2 -inch dice 1 shallot, sliced 1 1/4 cups chicken or vegetable broth 1 tablespoon salt 1/4 cup butter, cut into small pieces

Step 1 Combine the chestnuts, celery root and shallot in a large saucepan. Add the chicken broth and 1 1/4 cups water. There should be enough liquid to just cover the chestnuts and celery root, but if necessary add a little more water. Stir in the salt.

Step 2 Bring to a simmer, cover and cook until the chestnuts and celery root are tender enough to crush against the side of the pan, about 20 minutes.

Step 3Use a slotted spoon to transfer the cooked chestnuts and celery root to a food processor and puree. Scrape down the sides of the work bowl, add the butter and puree until smooth. Serve immediately. This makes about 3 cups puree.

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