cup heavy cream
the oven to 350F.
Peel the vegetables and cut them into 1/2-inch dice.
Choose a roasting pan or casserole that will hold the vegetables
in a 1 1/2-inch-deep layer. Film the pan with olive oil, add
the vegetables, and toss them in the oil. Roast the vegetables,
turning once or twice, for about 1/2 hour.
Pour the hot stock over the vegetables and dot them with butter.
Cover the pan, raise the temperature to 375F, and continue
to roast for about 1 hour, or until the vegetables are soft.
Uncover the pan and continue to cook until all the liquid
If necessary, reheat the vegetables in a 350F oven or toss
them in a sauté pan with a little chicken stock.
To puree the vegetables, put them through a food mill or puree
them in a food processor, adding nutmeg, butter, and cream
to taste. Put the puree in a casserole and reheat in a 350F