Root Vegetable Puree

• 2 carrots, peeled and halved
• 2 parsnips, peeled and halved
• 1 large turnip, peeled
• 1 sweet potato
• 1 tablespoon olive oil
• 1 large celery root, peeled and finely chopped
• 1/4 teaspoon mace
• 18 teaspoon nutmeg
• 1 teaspoon thyme
• 2 cups chicken or vegetable broth, homemade or low-sodium canned
• 1 teaspoon Sherry vinegar
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper

1. Preheat the oven to 400 degrees.
2. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet.
3. Roast until tender, about 30-45 minutes, turning frequently.
4. Set aside to cool.
5. Peel the sweet potato.
6. Finely chop all of the roasted vegetables and transfer to a large saucepan.
7. Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar.
8. Bring to a boil and simmer over medium heat for 15 minutes.
9. Transfer to a blender or food processor and puree until smooth.
10. Add the salt and pepper.
11. Serve with the veal shanks.

carrots, parsnips, sweet potato, olive oil, celery root, mace, nutmeg, thyme, chicken, sherry vinegar, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7067 (may not work)