Recipes

Celery Root and Potato Puree with Roasted Jerusalem Artichoke Croutons

Wednesday, October 07, 2015
 Read More...
Courtesy:  www.epicurious.com 

Ingredients

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)

Directions
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


Tags

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