Name: Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"
Cook time: 1 hour
Total time: 1 hour 20 minutes
Yield: Makes 4 to 6 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.

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Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"Nigel Cox

Simmering the celery root and potatoes in a combination of broth and milk enriches the flavor without weighing down the mash. Roasted cubes of Jerusalem artichokes make a great finishing touch. Serve the puree with roasted chicken or pork.

Recipe notes

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