Rosemary Roasted Romanesco & Celeriac Cream

Rosemary Roasted Romanesco & Celeriac Cream 

1 large head Romanesco, cleaned and broken into beautiful florets
1 Tbs. Kerrygold butter, melted (or olive oil, if you so desire)
2 Tbs. fresh rosemary, minced
zest of one lemon
sea salt and fresh pepper

1 large celeriac “knob,” cut into 1” pieces
1 Tbs. Kerrygold butter
1 tsp. Lemon Zest Salt

 

Preheat oven to 425 degrees. 

 

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

 

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

 

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 it begins to smell sweet and rather soft to the touch. Drain. Transfer to a high-speed blender and add butter and lemon salt. Puree into a smooth cream.