with rocket (arugula) pesto and GF garlic parm croutons.
1 lemon (to keep veggies from browning while cutting them)
2 lbs. jerusalem artichokes, peeled & chopped
1 celery root, peeled and chopped
2 small onions, peeled and chopped
2 cloves garlic, peeled and chopped
half bottle wine
couple cups vegetable broth
1 cup cream
onions, garlic, softened in olive oil/butter, then added root veggie wine and thyme. then added veggie broth, simmered til root veggies soft, and pureed. brought back to a boil, then removed from heat and stirred in cream. delicious.
adapted from this recipe www.bbc.co.uk/food/recipes/jerusalemartichokeso_88168