Root Vegetable Puree with Brown Butter Vinaigrette

Directions

1. Preheat oven to 425. Cut the top 1/2" of the head of garlic off, drizzle with olive oil and wrap tightly in aluminum foil. Roast for a half hour.
2. Mince your shallot and add it to a small container with 1 tbsp of olive oil and all of the sherry.
3. Brown the butter until golden and toasty. While it's hot, add to the container with the shallot, oil and vinegar. Whisk vigorously and set aside.
4. While the garlic roasts, boil a medium pot of water. Once boiling, salt generously and add in the juice of one lemon.
5. Peel and cut up the parsnips and turnips into large chunks. Boil for 30 minutes.
6. After 30 minutes, add the asparagus tops. Boil for another 10 minutes and drain.
7. The garlic should be done while your vegetables are boiling. Carefully remove it from the aluminum foil and put in a large mixing bowl.
8. Drain the vegetables and add to the large mixing bowl with the roasted garlic, along with the whipping cream and bouillon base. Blend with an immersion blender until smooth. (Alternatively you can blend everything in a high speed blender.)
9. Taste for salt, but you shouldn't need any.
10. Plate the puree and top with the brown butter vinaigrette.