Roasted Vegetable Puree.

My Husband and I recently went out for our Anniversary,

I ordered the Lamb and it was served on a bed

of these wonderful creamy Vegatable Puree.

The following is as close as I can get to this wonderful delight!

We went to one of our favorite restaurants here locally,

The Indigo Crow. It is in Corrales, NM.

I hope you will visit them when you come to NM!

www.indigocrowcafe.net

1/2 Bulb fresh fennel sliced 

1 carrot, diced

1 potato, peeled, diced

1 onion diced

1 parsnip diced

1 stick celery, diced
2 ears of corn,  or about 1 cup of frozen or fresh corn. cut the corn off the cob before cooking.

1 clove garlic

1/4 c olive oi1

1/4 C Cream

1/4 stick of butter

salt and pepper

Rinse,  and cut all vegatables. Place on roasting pan and toss with olive oil and salt. Roast in a 350 oven for at least 30 minutes, 

Let cool slightly and make sure all vegtables are cooked through.

Place all vegtables in one pot and use an immersion blender, any roughage like celery strands should catch in blender. Add butter, cream, salt and pepper. you may need to add a bit of liquid to make the right consistancy. Serve like mashed potatoes on the side or under your freshly grilled creation! Bon Appetite!