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

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