Celery Root And Potato Puree With Roasted Jerusalem Artichoke "Croutons" Recipe

Name: Celery Root And Potato Puree With Roasted Jerusalem Artichoke "Croutons"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium celery roots (celeriac; 1 3/4 pounds total), trimmed, peeled, cut into 1-inch cubes (about 8 cups); 1 pound russet 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 (1/2 stick) 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); Ingredient info: Jerusalem artichokes, the tubers of a variety of sunflower, are available in the produce section of some supermarkets and at farmers' markets.

Servings: persons

2 medium celery roots (celeriac; 1 3/4 pounds total), trimmed, peeled, cut into 1-inch cubes (about 8 cups)
1 pound russet 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 (1/2 stick) 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)
Ingredient info: Jerusalem artichokes, the tubers of a variety of sunflower, are available in the produce section of some supermarkets and at farmers' markets.

1
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. DO AHEAD:
2
Preheat oven to 425u00b0F. Cut Jerusalem artichokes into 1/2-inch cubes. Place in medium bowl; add oil, sprinkle with salt and pepper, and 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.
3
Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes and chopped thyme over and serve.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium celery roots (celeriac; 1 3/4 pounds total), trimmed, peeled, cut into 1-inch cubes (about 8 cups), 1 pound russet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups), 2 cups low-salt chicken broth, 2 cups whole milk, and more.

Yes, Celery Root And Potato Puree With Roasted Jerusalem Artichoke "Croutons" falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celery Root And Potato Puree With Roasted Jerusalem Artichoke "Croutons"

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