Roasted Vegetable Puree
Ingredients
2 Carrots
1 medium Zucchini
1 Onion
2-3 cloves Garlic
1 Red Pepper
1 Small Head Cauliflower
¼-⅓ cup Cold Pressed Olive Oil (enough to coat the vegetables)
Sea Salt, to taste
Black Pepper, freshly ground, to taste
1 pinch Cardamom, or to taste
2-3 grates on a microplane Nutmeg, freshly ground, or to taste
½ tablespoon Curry Powder, or to taste
1 tablespoon Butter
¼ cup Heavy Cream or Half & Half
Gruyere or a white cheese that is mild and creamy, to taste
Basil, chiffonade (rolled into a cigar shape and with a sharp knife sliced into ribbons) as a garnish
Directions
1. Preheat oven to 425F
2. Wash vegetables
3. Cut into equal sizes (carrots a little smaller because they are thicker)
4. Coat in olive oil
5. Put on a baking sheet
6. Add salt and pepper
7. Roast and caramelize the vegetables for 35-45 minutes, or until golden (turn every 10-15 minutes)
8. Toast Spices (on medium-high heat for 10-12 seconds, swirling the whole time)
9. Let cool
10. Add everything to a blender and puree
11. Add the butter and cream while pureeing
12. Reheat on the stove or serve chilled
13. Add cheese and garnish with basil