Gratin of Celery Roots And Chestnuts

• 3 large celery roots, about 3 pounds
• 24 chestnuts, blanched and peeled, or two 12-ounce cans of vacuum-packed fresh-roasted chestnuts
• 1 quart milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 18 teaspoon cayenne pepper
• Leaves from one bunch of celery, about 1/2 cup, for garnish (optional)
• 1 cup vegetable oil (optional)

1. Using a stainless-steel knife, peel the celery root and cut into 1/2-inch dice.
2. Put the celery root, chestnuts and milk in a pot over medium heat and simmer, uncovered, until tender, about 15 minutes.
3. Drain.
4. Puree chestnuts and cooked celery root in a food processor, drizzling in heavy cream to loosen the mixture.
5. Add all but 1 teaspoon of the butter, the salt and the white and cayenne pepper.
6. Grease a 1-quart casserole with the remaining butter.
7. Push the puree through a fine-mesh strainer into the casserole and, if serving later, cover with foil and refrigerate.
8. The gratin can be stored for two days and reheated for 15 minutes in a 300-degree oven before serving.
9. For an optional garnish, deep-fry celery leaves in vegetable oil, drain well on paper towels and sprinkle over gratin just before serving.

celery roots, chestnuts, milk, heavy cream, unsalted butter, salt, white pepper, cayenne pepper, celery, vegetable oil

Taken from cooking.nytimes.com/recipes/540 (may not work)