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


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