Rutabaga Parsnip Puree

What could have turned out to be a fibrous inedible mess was saved by the kitchen’s most racist accessory!

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1 rutabaga
1 parsnip
4 garlic cloves
2 small shallots
salt and pepper to taste
cream and butter to taste (optionally)

Roast garlic cloves and shallots, unpeeled, in the toaster oven for about 30 minutes on 350.  Peel and chop the other vegetables into equally sized small cubes and boil until less tender — not quite that of a potato.  It took me around 45 minutes to get to this point.  I tasted a few chunks before deciding the cooking was finished.  The cubes I chose were delicious but oddly fibrous.

Underred, I let them cook a little longer before draining and adding back to the pot.  Peel the garlic and shallots and add to the drained cubes.  Salt and pepper to taste.  Puree.  I used an immersion blender, and here’s where the racism came into play.  Actually, I’m not sure if it was the parsnip or the rutabaga that contributed the excessive cellulose fibers, but what I do know is that blender was [literally] not cutting it.  I had to whip out this outdated chinoise, which is sort of like if a mortar and pestle had a three-way with a colander.  The wooden “pestle” smooshes the puree through the holes but leaves behind the fibers, as you can see.  Much like that hobo you ignore in the subway, these lingered in the sink drain for several days.  I don’t think cream and butter are necessary, because these root vegetables have their own sort of “buttery” taste, but nonetheless I added about a tablespoon of each to be safe.

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