Slowly sauté the carrot, parsnip and celeriac in the butter, cook for about 5 mins until soft but not brown.
Add the chestnuts, stock and Marsala is using and cook for 15 mins.
Grate in the fresh nutmeg
Allow to cool for a few mins then transfer to a blender and blitz until smooth. You may want to do this in batches
Return to the pan and check the seasoning
Serve warm, topped with a tsp of crème fraiche and a sprinkle of chopped parsley
Conscious Cooking
Cook Books available on amazon
Request a callback
We understand that choosing to join us at The Body Retreat is not an impulse investment and that many women have questions or even concerns about if we are the right partner for them. So we are more than happy to jump on a quick call and answer any questions you may have.
