French press french roast root vegetable purée
Roast
Root vegetables in various combinations are among my favorite foods to tinker with. Different colors, different sweet/spicy/savory blends, different textures—the end product is never exactly the same twice. I've long been aware of the 3-way love affair of carrots, parsnips, and cream; they are so wonderfully autumnal. This combination popped into my head when I needed something in which to gently nest a great big portobello mushroom that we'd stuffed with some goat cheese mixed with honey and lots of fresh thyme. <br /> <br />Let me tell you, the result of this little science experiment (a) made us gasp, then (b) dropped our jaws to our knees, then (c) caused us to to exclaim various variations on, "Oh my.......!" Its intensity and complexity were pretty much unanticipated, and it was all due to a pot of French Press French Roast. And the honey. And the vegetable blend. I guess what I'm getting at is that the whole turned out to be so much greater than the sum of its parts. Even better, it's a surprising way to serve something orange for Thanksgiving without its being pumpkin. - boulangere <br /> <br />
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