Rosemary Roasted Romanesco And Celeriac Cream

1. 1

   Preheat oven to 425 degrees.

2. 2

   Toss the florets with the melted butter, rosemary, lemon zest and salt and pepper.

3. 3

   Roast on a lined baking dish for about 20 minutes, tossing every so often to prevent burning.

4. 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. 5

   Drain and transfer to a high speed blender and add butter and lemon salt. Puree into a smooth cream.

6. 6

   Serve both veggies, the Beauty and the Beast, alongside lemon-rosemary roasted chicken and a beautiful glass of wine.

* Per serving · 4 servings · Values may vary.