Celery Root and Potato Puree with Roasted Jerusalem Artichoke Croutons

Wednesday, October 07, 2015


2 medium celery roots, trimmed, peeled, cut into 1-inch cubes (about 8 cups)
1 pound potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
2 cups low-salt chicken broth
2 cups whole milk
3 garlic cloves, peeled
3 fresh thyme sprigs
1 fresh bay leaf
4 tablespoons unsalted butter, divided
8 ounces Jerusalem artichokes (also called sunchokes), scrubbed
1/2 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (for garnish)

Combine first 7 ingredients in heavy large pot. Add enough water to cover.  Sprinkle with salt.  Bring to boil, reduce heat to medium and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes.  Drain; return to pot.  Discard thyme sprigs and bay leaf.  Stir over medium heat to dry vegetables.  Using potato masher, mash vegetables until coarsely pureed.   Mash in 3 1/2 tablespoons butter.  Season with salt and pepper.

Preheat oven to 425 F.  Cut Jerusalem artichokes into 1/2" cubes.  Place in medium bowl; add oil, sprinkle with salt and pepper; toss to coat.  Dot with remaining 1/2 tablespoon butter.  Transfer to rimmed baking sheet; roast until tender and golden brown, turning occasionally, about 25 minutes.

Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes with chopped thyme and serve.

Go Back


kluski biscuits Side Potato Spread fritter sauce mustard greens rouille bayeldi maple tomato juice cilantro fennel bulb sausage cauliflower anchovy turnip tostadas yellow onion slaw watercress autumn turnips chimmichurri fennel seeds Soup Vegan daisy walnuts bosc wheat flour Apple chipotle bbq arugula tomato corn pie meatballs scallions coeur maple syrup Butternut flank steak caesar shelling buckwheat lemon grass jack cheese onions spelt spring tomato hazelnuts vegetarian pork chop chorizo almonds pineapple muffins bulgar Corn Squash bacon celery hearts chives chicken yogurt anise Chevre polenta jam pecan berry scapes conserve cornmeal gorgonzola coriander Poblano Chili Greens Dressing chocolate beet greens white beans Jerusalem artichoke gazpacho jack fondue parmigiano celebration sour cream coconut milk sesame vanilla wafers tuscan chilies rhubarb sunchokes stuffing couscous Cranberry Beans Rice wine vinegar bloody mary olives goat Cheese bean remoulade radish panzanella mushroom reggiano bulgar wheat vinaigrette blue cheese pasta okra fritters currants Spinach baguette zucchini beef artichoke pepper mint lettuce poblano bell pepper green pepper celeriac almond milk wrap imam casserole pears celery root Swiss Chard cream melon parmesan Recipes kalamata walnut oil beer butter Tomatillos cranberry egg noodles blueberry pecans mushrooms shallots bruschetta cream cheese heavy whipping cream compote dijon oats wasabi curry habanero dill pie chiles kohlrabi feta tortillas Beans beets gin carrot top thai swiss beet pudding baby bok choy strawberries vegetable cake latkes tart asparagus hickory fraiche snow peas peas Leek Salad bread pudding radishes barley peach shitake crepes eggs chimichurri plums pork knots gouda cockaigne collins sour spiced winter squash gratin nectarine potatoes onion creme coeur a la creme shrunken heads leeks Drinks absinthe kirsch roasted green beans cucumber pumpkin Red Onion Tomatoes shiitake Farmers' Market flank plum tomatoes Salsa strata pancake pesto carrot tops Shitake Mushrooms frittata strawberry cointreau ramps Bread sweet potato verde plum basil crisp tomatoe sandwich cantaloupe sweet sandwiches fennel pine nuts Cider gruyere carrot fronds paste capers carrots apples peppers chicken dinner salad honey chili prosciutto Kale egg buttermilk garlic brown sugar tenderloin bok choy sherry Eggplant syrup steak cheese pickled chili peppers dilly