My first experience in a professional kitchen was while going to University of Arizona. That sparked my passion for food and led me to the California Culinary Academy.
Autumn root vegetables of rutabaga, turnips, parsnips and carrots roasted with rosemary, thyme and sage. A unique cauliflower puree finishes the flavors, topped by my golden brown pie crust with a touch of cream cheese to make it extra flaky and tender.
cauliflower, rutabaga, turnip, parsnip, celery root, carrot, shallot, sherry wine, rosemary, thyme, sage, cream cheese, butter, flour, water, apple cider vinegar, salt and pepper