You may also like
Categories:
garlic olive oil yellow onions butter parsnips celery root potatoes Marsala wine bay leaf thyme anise vegetable stock heavy cream pepper salt
Viewed: 37 - Published at: 3 years agoIngredients
- 2 heads roasted garlic
- olive oil, as needed
- 5 ounces yellow onions, diced (a little over 1/2 cup)
- 2 ounces butter, unsalted, diced
- 2 ounces parsnips, peeled & diced (1/8 cup)
- 1 lb celery root, peeled & diced (about 2 cups)
- 5 ounces russet potatoes, peeled & diced (a little over 1/2 cup)
- 3 ounces marsala wine (about 1/3 cup)
- 1 bay leaf, dry
- 1 teaspoon thyme, fresh, chopped
- 1 star star anise, whole
- 3 cups vegetable stock
- 12 cup heavy cream
- 14 teaspoon pepper, to taste
- 13-12 tablespoon salt (or more to taste)
Method
- Preheat oven to 400 degrees F.
- Roast garlic by slicing off the top of the whole head.
- Place in the center of a 8X12 piece of aluminum foil.
- Drizzle a teaspoon or so of olive oil over the sliced area.
- Bring the corners of the foil up together and gather them up into a cone.
- Place in oven for 30 minutes.
- Remove and let cool.
- Simply squeeze the roasted garlic cloves or pulp out of the garlic head and reserve for remainder of the recipe.
- Preheat a 4 qt sauce pan over medium heat.
- Saute diced onions in whole butter until the onions turn translucent, but not brown.
- Add marsala and cook for 3 minutes.
- Add remaining ingredients except heavy cream.
- Bring to simmer and cook for 30 minutes or until vegetables are very soft.
- Remove from heat.
- Remove star anise and bay leaf and blend with a hand blender until smooth.
- Strain through a fine meshed strainer.
- Season with salt and white pepper to desired taste.
- Place back into sauce pot and keep warm.
- Just before serving, add heavy cream and stir until incorporated.
- Adjust seasoning if necessary.
- Serve garnished with a nice extra virgin olive oil, sliced truffles, sliced chives, sourdough croutons or crostini, a dollup of creme fraiche or a drizzle of white truffle oil.
- Enjoy!
