Stewed chestnuts with ricotta

Tags: Christmas, vegetable, accompaniment, waiting
. 6–8 portions. 12 steps
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
3/4 cup ricotta
fennel and celery leaves chopped