Gratin of Celery Roots And Chestnuts

Preparation

1. Step 1

   Using a stainless-steel knife, peel the celery root and cut into ½-inch dice. Put the celery root, chestnuts and milk in a pot over medium heat and simmer, uncovered, until tender, about 15 minutes. Drain.

2. Step 2

   Puree chestnuts and cooked celery root in a food processor, drizzling in heavy cream to loosen the mixture. Add all but 1 teaspoon of the butter, the salt and the white and cayenne pepper. Grease a 1-quart casserole with the remaining butter. Push the puree through a fine-mesh strainer into the casserole and, if serving later, cover with foil and refrigerate. The gratin can be stored for two days and reheated for 15 minutes in a 300-degree oven before serving.

3. Step 3

   For an optional garnish, deep-fry celery leaves in vegetable oil, drain well on paper towels and sprinkle over gratin just before serving.