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

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