| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Toronto |
|
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Celery root |
| 10 |
oz |
Rutabaga |
| 10 |
oz |
Parsnips |
| 10 |
oz |
Carrots |
| 5 |
|
Cloves garlic, peeled and smashed |
| 2/3 |
c |
Cream (the recipe calls for heavy, but I used Half and Half with nice results) |
| 5 |
tb |
Unsalted butter |
| 3 |
tb |
Chopped chives |
|
|
Salt to taste |
INSTRUCTIONS
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@CHASS.UTORONTO.CA>
Date: Thu, 12 Dec 1996 21:42:27 -0500
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”