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

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