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


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