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

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