Charlie & the Chef: Roasted Veggie Puree

Blue Heron's Menu Mastermind Dishes on Hearty Winter Fare

WHAT YOU NEED:

  • 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!

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