New York Strip And Fall Vegetable Roast With Mustard Cream Sauce

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Ingredients for 8 servings

1/2 cup crème fraîche or sour cream

2 tablespoons Dijon mustard

1 teaspoon fresh lemon juice

Coarse kosher salt

1 tablespoon unsalted butter, room temperature

2 garlic cloves, pressed

1 teaspoon finely chopped fresh rosemary

3/4 teaspoon coarse kosher salt

1/2 teaspoon freshly cracked black pepper

1 3-pound boneless beef loin New York strip roast

1 pound assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved

1 pound turnips (about 2 medium), peeled, cut into 2x1/2x1/2-inch strips

12 ounces carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1 1/2-to 2-inch pieces

1 12-ounce celery root (about 1 medium), peeled, cut into 2 x 1/2 x 1/2-inch strips

5 large shallots (about 12 ounces total), peeled, cut crosswise into 1/4-inch-thick slices

5 tablespoons extra-virgin olive oil

1 1/2 tablespoons chopped fresh rosemary

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