Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"
4.9(10)
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.
02Preheat 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.
03Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes and chopped thyme over and serve.