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

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