Winter root vegetables are showing up again at the IWFM! Arriving in large quantities just last week, the carrots were beautiful and plentiful, beets are round and plump, and sweet potatoes are ready to roll! Wondering how to use them all? Get one more meal from your grill before winter sets in with a great recipe from Chef JJ’s Back Yard in Broad Ripple.
Winter Root Puree
Serving size: 10
1 medium butternut squash, peeled & seeded
1 medium celery root, peeled
3 medium potatoes
3 large carrots, peeled
3 large parsnips, peeled
Olive oil as needed
kosher salt to taste
pepper to taste
chicken or vegetable stock as needed
2-3 tablespoons unsalted butter or Ghee
3 tablespoons whilling cream (optional)
ground nutmeg to taste
1. Set up the electric/gas grill for indirect heat at 400 degrees F. Cut vegetables into 1-inch cubes. Toss in olive oil, salt and pepper and place in a grill-safe dish. Pour enough stock into the dish so that it comes 2 inches up the sides. Roast until tender.
2. Puree half of the vegetables in a food processor with half of the stock. Repeat with the remaining vegetables and stock. If additional liquid is needed to process, add some cream. Once all the veggies are pureed, add the butter, nutmeg, and additional salt and pepper if needed. If you are looking for a thinner consistency or richer texture, add more cream as desired.