Ingredients:

  • 1 lb (450g) carrots, peeled and chopped into 1-inch chunks
  • 1 lb (450g) parsnips, peeled and chopped into 1-inch chunks
  • 1/2 lb (225g) celery root (celeriac), peeled and cubed
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 4 tbsp (56g) unsalted butter, chilled
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1g) ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the chopped carrots, parsnips, and celery root in a bowl with olive oil, salt, and pepper.
  3. Spread the vegetables on a parchment-lined baking sheet in a single layer and roast for 30–40 minutes, stirring once halfway through, until tender and mahogany-colored.
  4. Transfer the hot, roasted vegetables directly into a high-speed blender and blend on high for 60 seconds until a thick, smooth paste forms.
  5. With the blender running on low, slowly drizzle in the heavy cream and lemon juice.
  6. Add the chilled butter one tablespoon at a time until the puree becomes glossy and velvety.
  7. Stir in the ground nutmeg by hand or pulse once more to incorporate.