Recipe - Puree Dhiver

10 ounce Celery root
10 ounce Rutabaga
10 ounce Parsnips
10 ounce Carrots
5 Cloves garlic, peeled and
smashed
2/3 cup Cream (the recipe calls for
heavy, but I used Half and
Half with nice results)
5 tablespoon Unsalted butter
3 tablespoon Chopped chives
Salt to taste

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