From: Chef Andrea Curto-Randazzo, Talula, South Beach, FL. Yield: 20 servings. ¼ cup blended oil (vegetable and olive) 4 Tbsp. butter, unsalted 2 large Spanish onions, diced 8 shallots, diced to taste, salt and white pepper 3 lb. parsnips, peeled and chopped 2 lb. turnips, peeled and chopped 1 lb. celery root, peeled and chopped 12 garlic cloves, roasted 1 bunch fresh thyme leaves 1 gallon vegetable stock 2 cups heavy cream 2 cups Crave ...
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