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

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