Peel off the first skin of the chestnuts. Then boil in enough cold water and remove from heat after 2 min.
Remove the skin from the second skin of the chestnuts. Place in a saucepan with the celery, season with salt, cover with water and cook until tender, about 30 minutes. Remove the celery from the saucepan, drain the chestnuts and blend in a hand blender. Add the boiling milk little by little.
Add butter and crème fraîche and season lightly with pepper.
This puree goes well with all game dishes, but also with pork or possibly blunzen.
– Country : France – Wine : Cahors – Wine : Sulzfelder Spätburgunder – Duration : 01 h 10 min – Cooking time : 30 min – Preparation time. : 40 min. – Difficulty : Easy – Price : Medium
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