Free Recipe Puree D hiver
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Puree D hiver Recipe
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
Puree D hiver Preparation
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
Cooking Temperature:
Recipe Serves: 4
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