Instructions: In a medium-size skillet over medium heat, combine tomatoes and garlic. Season with salt and pepper. Cook, stirring occasionally until liquid evaporates, about 15 minutes. Transfer to a food processor fitted with the steel blade. Process until smooth. Pass through a fine mesh sieve into a small saucepan; set aside.

Place carrots in a small saucepan. Add water to cover and 1 teaspoon salt. Bring to a boil. Reduce heat to simmer, and cook until very tender, about 15 minutes. Drain, and transfer to the bowl of a food processor fitted with the steel blade. Add 1/2 cup stock. Process until very smooth. Add additional stock if needed to match the consistency of the tomatoes. Return to saucepan; set aside.

Place celery root in a small saucepan. Add water to cover and 1 teaspoon salt. Bring to a boil. Reduce to simmer, and cook until very tender, about 15 minutes. Drain, and transfer to the bowl of a food processor fitted with the steel blade. Add 3/4 cup heavy cream. Process until very smooth. Strain through a fine mesh sieve into a small saucepan. Add additional heavy cream if needed to match consistency of the other purees. Set aside.

Combine peas and 1/2 cup water in a small saucepan over medium heat. Add a pinch of salt. Bring to a boil. Reduce to simmer, and cook until very tender, about 10 minutes. Drain, and transfer to the bowl of food processor fitted with the steel blade. Add 1/2 cup chicken stock. Process until very smooth. Return to saucepan. Add additional stock if needed to match consistency of other purees. Set aside. (Vegetable purees can be prepared in advance and finished just before serving time.)

Gently heat purees over medium heat, being careful not to let them boil. Season with salt and pepper. Spoon equal amounts of each puree onto four large rimmed plates. Tap and spin plates lightly on a flat surface to even out. Using a spoon, swirl purees decoratively, wiping spoon as necessary. Serve immediately.

This recipe yields 4 servings.

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