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

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