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


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