Carrot and Parsnip Puree
Root Vegetable Puree
1 pound carrots
1 pound parsnips
1 bunch parsley roots (about 1 pound) with attached parsley (optional
1 celeriac (about 12 ounces)
1 medium onion
12 cloves garlic
2 or 4 tablespoons butter
2 7-ounce packages farmer cheese
several sprigs snipped dill
salt, paprika, and white pepper to taste
Cook the vegetables in salted water until they are quite tender. Strain, and use the liquid in soup. When the vegetables are cool enough to handle, puree them, and mix in a few tablespoons of butter, the farmer cheese, and dill. This was delicious just like that, and it is just fine if you leave out the butter and cheese.
Happy Republic Day to India, surrogate homeland to all who are devoted to deliciousness.