Eastern Market to host annual Harvest Gala inside Shed 3

Root Vegetable Potage Serves 8 Ingredients Spanish onion, julienne 1 ea Oil, neutral as needed Rutabaga cut large dice 2lb Parsnip cut large dice 1lb Sunchoke cut large dice 1lb Cauliflower cut medium florets 1 head Sachet 1ea Thyme 1 sprig Garlic 1 clove Bay leaf 1 ea Cooking liquid Water 3 qts Milk (whole) 1 pint Cream 8 oz Butter ½ lb Salt (kosher) to taste Method: - Heat a heavy-bottomed pot and add oil to coat the bottom - Sweat onion until tender and almost melted - Add root vegetables, reserving cauliflower - Cover with liquid and bring to a boil, then lower to a simmer - Add cauliflower and simmer until all vegetables are tender - Strain and reserve liquid - In batches puree in a blender with a small amount of liquid adding butter until velvety smooth - Once all vegetables are pureed, season with salt to taste. Serve