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

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