Chestnut Purée à la Clermont

Ingredients

• 750 grams blanched chestnuts, peeled
• 200 grams celery, sliced and blanched
• 100 grams onions, thinly sliced
• butter
• 0.75 liters blanc consommé (white cooking stock)
• 0.5 liters milk
• butter
• small onions, thinly sliced into rounds
• flour
• 60 grams Auvergne pasta, poached in consommé

Instructions

1. Peel the blanched chestnuts and cook them gently with the sliced and blanched celery. In a separate pan, sauté the thinly sliced onions in butter à blanc (without browning them). Combine the chestnuts, celery, and onions with three-quarters of a liter of blanc consommé (white stock) and cook until tender.
2. Pass the mixture through a fine sieve (étamine). Adjust the consistency to the desired thickness using half a liter of milk. Finish by mounting au beurre (enriching with butter) at the moment of service.
3. For the garnish: Coat thin rounds of small onions lightly with flour and fry them in butter until they are very crisp and golden. Cook 60 grams of Auvergne pasta gently in blanc consommé until tender. Combine both garnish elements with the purée just before serving.