1 1/2 lbs, 680 grams rutabaga, tossed with about 3 Tbs olive oil and fresh sage, thyme, oregano, s&p roasted 400F for 20 minutes. 1 small Yukon gold potato, steamed until fork tender.
1/2 cup, 68 grams macadamia nuts, soaked in boiling water for about 1 hour. 1 small (5 oz, 120 grams) Sweet onion, sautéed until caramelized and finished with a few generous splashes of sherry vinegar. 1 small carrot, (3 oz, 85 grams) sautéed until tender. 1 shallot, well until browned crispy (set aside for garnish). 2 tsp Dijon Pinch turmeric Pinch smoked paprika Scant 1/4 cup nutritional yeast 1/4 cup tapioca flour (optional) 2-4 cups vegetable stock 1/4 cup olive oil
Add all except olive oil to blender Starting with 2 cups liquid and purée in a high speed blender adding liquid as needed until silky. Continue to blend and drizzle in olive oil. Warm and a erve with cubes of crusty bread, either lightly toasted or charred and top with crispy Shallots. If you have a fondue pot, use it!
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