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

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