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

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