Celery Root and Shallot Puree

Ingredients:

Default

2.0 each Celery root cubed

8.0 each Shallots

3.0 tbsp. butter

0.5 cup Wine, White Vermouth

0.25 cup Cream, Heavy

Instructions:

Preheat oven to 375
Toss Celery root and shallots in butter.
Place in roasting pan and sprinkle with vermouth
Roast, stirring now and then, for about an hour.
While still hot, process the veggies with the cream till smooth. Season with salt and pepper.

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