Celeriac, Rutabaga & Pear Puree

This recipe serves:  10

4 large celeriac (celery root)
2 large rutabaga
4 pears, peeled and cored
1/2 cup grapeseed oil
2 tablespoons honey
4 tablespoons lemon juice
salt and pepper to taste
4 tablespoons chopped parsley

1. Peel the celeriac and rutabaga, place in a large pot and cover with cold water.

2. Bring to a boil and simmer for 20 minutes.

3. Add the pears and simmer for 5 more minutes.

4. Drain and place in a food processor with all the remaining ingredients except parsley.

5. Puree until smooth, adjust the seasoning and fold in the parsley.

6. Serve hot.

Serving Size: about 1/4 cup

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