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

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