If the hit of ginger in this puree won't warm your bones, you'll need to check your pulse. I used fresh, grated ginger instead of ground ginger and I'm glad I did. The puree hovers on the sweet side -- consisting of carrots, rutabaga, and pear. The soft heat of fresh ginger rounds the puree out nicely, as does the slip of heavy cream. We had ours with braised short ribs.
Recipe on page 235
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