Recipe: Rutabaga and Celeriac Puree with Seared Scallops

2010_04_22-scallops00

Ingredients in this Recipe

1/2 cup full fat sour cream
2 cloves garlic, peeled and sliced
2 small to medium sized celery roots, about 3/4 pound
2 small to medium sized rutabagas, about 3/4 pound
4 cups chicken or vegetable stock
Freshly ground nutmeg
Olive oil
Salt and freshly ground black pepper

Recipe Preparation

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