Puree D'hiver
| Yield: | 4 Servings |
| Categories: |
| 10 | oz | Celery root |
| 10 | oz | Rutabaga |
| 10 | oz | Parsnips |
| 10 | oz | Carrots |
| 5 | Cloves garlic, peeled and smashed | |
| 2/3 | c | Cream (the recipe calls for heavy, but I used Half and Half with nice results) |
| 5 | tb | Unsalted butter |
| 3 | tb | Chopped chives |
| Salt to taste |
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