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


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