Charlie & the Chef: Roasted Veggie Puree
Blue Heron's Menu Mastermind Dishes on Hearty Winter Fare
- Sliced cauliflower florets.
- Skinned chestnuts.
- Smashed garlic cloves.
- Finely sliced apple.
- Sliced bacon.
- Blue cheese crumbles.
- Chicken broth or water.
HOW TO MAKE IT:
In a pan, roast your vegetables in the oven until they reach a golden brown color.
Combine them in a sauce pan with your choice of chicken broth or water.
Bring to a boil.
Empty into blender or food processor and pulse until the texture is velvety.
Reheat in sauce pan.
In a separate pan, saute apple and bacon.
Top puree with apple and bacon and enjoy!