CELERY ROOT AND POTATO PUREE WITH ROASTED JERUSALEM ARTICHOKE "CROUTONS"
Provided by Molly Stevens
Categories Milk/Cream Potato Side High Fiber Celery Jerusalem Artichoke Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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: Can be made 1 day ahead. Transfer to microwave-safe bowl; cover and chill. Rewarm in microwave before serving.
- Preheat oven to 425°F. 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.
- Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes and chopped thyme over and serve.
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Gina Lopez
[email protected]This recipe looks amazing! I can't wait to try it.
Joshua Thomas
[email protected]I'm not sure if I'll like this dish, but I'm willing to try it.
Marie Maerz
[email protected]I'm definitely going to try this recipe. It sounds delicious!
Zoya Noor
[email protected]This dish was a bit too rich for my taste. I think it would have been better with a lighter sauce.
Alex Kish
[email protected]I'm not a big fan of celery root, but I thought this dish was surprisingly good. The puree was very flavorful, and the croutons added a nice touch.
Elizabeth Bradstreet
[email protected]Overall, I thought this dish was very good. The puree was smooth and creamy, and the croutons added a nice crunch. I would definitely make it again.
Mahfuzur Rahman Pritam
[email protected]The puree was good, but the croutons were a bit too hard. I think they would have been better if they had been roasted for a shorter amount of time.
Seid Sefa
[email protected]This puree was a bit too bland for my taste. I think it could have used more seasoning.
Dushan Perera
[email protected]I've never had celery root before, but I was pleasantly surprised by how much I enjoyed this dish. The puree was smooth and flavorful, and the croutons added a nice crunch.
Krishna Chaudhry1122
[email protected]This dish was easy to make and very delicious. I especially liked the crispy croutons.
joseph hughes
[email protected]I love the unique flavor of celery root, and this puree was a great way to showcase it. The potatoes added a creamy texture, and the croutons were a nice touch.
RASHEED TOBI
[email protected]This puree was a hit at my dinner party! The combination of celery root and potato was perfectly balanced, and the roasted Jerusalem artichoke croutons added a delightful crunch.