Rosemary Roasted Romanesco And Celeriac Cream

• 1 head Romanesco, cleaned and broken into beautiful florets
• 1 tablespoon Kerrygold Irish butter (any butter will do, but this is the BEST!)
• 2 tablespoons fresh rosemary, minced
• zest of 1 lemon
• sea salt and ground pepper
• 1 large bulb of celeriac (celery root), cut into 1 inch pieces
• 1 tablespoon Kerrygold butter
• 1 teaspoon lemon zest sea salt

1. Preheat oven to 425 degrees.
2. Toss the florets with the melted butter, rosemary, lemon zest and salt and pepper.
3. Roast on a lined baking dish for about 20 minutes, tossing every so often to prevent burning.
4. Meanwhile, in a medium pot, cover the celeriac pieces with water and bring to a boil. Reduce to a rolling simmer and cook for about 20 minutes, until beginning to smell sweet and rather soft to the touch.
5. Drain and transfer to a high speed blender and add butter and lemon salt. Puree into a smooth cream.
6. Serve both veggies, the Beauty and the Beast, alongside lemon-rosemary roasted chicken and a beautiful glass of wine.

head, kerrygold irish butter, fresh rosemary, salt, celery root, kerrygold butter, lemon zest sea salt

Taken from food52.com/recipes/33938-rosemary-roasted-romanesco-and-celeriac-cream (may not work)