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

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