Root Vegetable Puree

Directions

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