Puree d'hiver

4 Servings

Ingredients

Quantity Ingredient
10 ounces Celery root
10 ounces Rutabaga
10 ounces Parsnips
10 ounces Carrots
5 Cloves garlic, peeled and smashed
⅔ cup Cream (the recipe calls for heavy, but I used Half and Half with nice results)
5 tablespoons Unsalted butter
3 tablespoons Chopped chives
Salt to taste

Directions

Adapted from Bruno Loubet's "Cuisine Courante" Peel and coarsely chop all the vegetables. Put them, with the garlic, into a large pot. Cover with water, add a bit of salt, and bring to the boil.

Simmer until all the vegetables are very tender.

Drain vegetables and put them through a mouli or ricer to form a smooth puree (I used one of the conical contraptions that I don't know the name of ~- made a very good "textured" puree). Heat the cream in a pot, and melt the butter in it. Add the vegetable puree and chives, add more salt if necessary, and mix well.

Not exactly spa cuisine, but hey, you're pregnant, you need your butter and cream!

Posted to FOODWINE Digest 12 Dec 96 From: Jennifer Panek <panek@...> Date: Thu, 12 Dec 1996 21:42:27 -0500

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