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Ingredients
2 carrots, peeled and halved
2 parsnips, peeled and halved
1 large turnip, peeled
1 sweet potato
1 tablespoon olive oil
1 large celery root, peeled and finely chopped
¼ teaspoon mace
⅛ teaspoon nutmeg
1 teaspoon thyme
2 cups chicken or vegetable broth, homemade or low-sodium canned
1 teaspoon Sherry vinegar
½ teaspoon salt
1 teaspoon freshly ground pepper
Nutritional analysis per serving (4 servings)
36 grams carbs; 185 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 8 grams fiber; 500 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
- Step 2
Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
- Step 3
Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.
Private Notes
Comments
Just made this to accompany pork on NYE. I didn't have Mace, so omitted it. Otherwise followed the recipe and got rave reviews. I would definitely make this again.
Just made this to accompany pork on NYE. I didn't have Mace, so omitted it. Otherwise followed the recipe and got rave reviews. I would definitely make this again.