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