Name: Potato, Celery Root, and Jerusalem Artichoke Purée
Yield: Makes 6 servings
Ingredients: 1/2 lemon; 2 pounds (1 kilogram) russet potatoes, peeled and cut into quarters; 12 ounces (375 grams) Jerusalem artichokes, peeled; 1 medium celery root (celeriac), peeled, cut in half, then cut into thick slices; 3 tablespoons unsalted butter, at room temperature; Sea salt and freshly ground black pepper

(Purée de Pommes de Terre, de Topinambours, et de Céleri-rave)

At the market in Le Neubourg, not far from where I live in Normandy, each Wednesday farmers bring out their produce in a panoply that directly mirrors the seasons. This dish, which I make with vegetables from that market, is a celebration of fall. Farmers in Le Neubourg are really mostly market gardeners or truck farmers, or maraîchers. They and others like them are the backbone of the French agricultural system, providing from their small plots the best and the freshest produce in the country. Because they are small and sell direct, they can grow a wide variety of vegetables, which is why I can find Jerusalem artichokes alongside potatoes and celery root, dandelion greens, and wild mushrooms gathered in the surrounding woods.

Though the vegetables in this dish are unglamorous, the balance here is luscious, rich, and satisfying.

Recipe notes

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