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


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