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


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