| 1 small bulb fennel |
halve |
cover chestnuts with water, simmer over medium heat 25 minutes or until chestnuts are very soft but still whole |
discard |
| 2 stalks celery |
roughly chopped |
| 2 bay leaves |
|
| water |
|
reserve some liquid |
stir together with enough reserved liquid that the mixture is not too thick, and gently reheat |
serve topped with ricotta and sprinkled with salt and chopped herbs |
| 900g peeled chestnuts |
place on roasting pan and roast in moderately hot oven 25 minutes or until lightly golden |
keep in pot |
| 3/4 cup double cream |
|
| 60g butter |
cut into small pieces |
| garnish |
| 3/4 cup ricotta |
|
| salt |
|
| fennel and celery leaves |
chopped |
|