Root Vegetable Pear and Chestnut Ragout

Ingredients

• 1 1/2 pounds celery root, peeled and cut into 1-inch dice
• 1 1/4 pounds turnips, peeled and cut into 1-inch dice
• 4 Bosc pears (1 1/2 pounds)—peeled, cored and cut into 1-inch dice
• 1 1/4 pounds baby golden beets (2 bunches), stems trimmed
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 large shallot, minced
• 1 tablespoon coarsely chopped thyme
• 1 1/2 cups chicken stock or low-sodium broth
• 1 cup roasted peeled chestnuts from a jar (vacuum-packed)
• Salt and freshly ground pepper
• 3 tablespoons unsalted butter, at room temperature

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