Potato Celery Root And Jerusalem Artichoke Purée Recipes

Steps:

• For the celery root: Place the celery root in a 5-quart saucepan. Fill the pan halfway full with cold water. Add the butter and salt. Bring to a boil over high heat. Cook until tender, 20 to 25 minutes. Drain in a colander.
• For the artichokes: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the artichokes, oil, garlic, thyme, salt and pepper. Grill, turning with a spatula occasionally, until lightly charred, 2 to 3 minutes. Set aside to cool slightly.
• Place the artichokes in a food processor and blend until smooth. Add the cooked celery root, milk, butter, salt and pepper to the food processor. Blend, scraping down the sides of the bowl as needed, until the celery root is smooth and blends into the artichoke mixture. Transfer the puree to a serving bowl or keep warm over low heat in a large saucepan until ready to serve.

Steps:

• In a kettle combine the potatoes, peeled and halved, the celery root or Jerusalem artichokes, and the carrots with cold water to cover and simmer the vegetables, covered, for 25 to 30 minutes, or until they are tender. Reserve 1 cup of the cooking liquid and drain the vegetables in a colander. Force the potatoes through a ricer into a large bowl or mash them in the bowl with a potato masher. In a food processor puree the celery root or the Jerusalem artichokes with the butter until the mixture is smooth and stir the mixture into the potatoes. Using the coarse side of a grater shred the carrots into the bowl and combine the mixture well, adding salt and pepper to taste and enough of the reserved cooking liquid to achieve the desired consistency. The puree may be made 1 day in advance and kept covered and chilled.

Steps:

• Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
• Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

Steps:

• Heat 1 tablespoon of the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
• Reserve and set aside about one-third of the diced Jerusalem artichokes. Place the rest in a soup pot along with the potatoes, wine, curry powder, and broth. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes.
• With a slotted spoon, transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth. Return the puree to the soup pot. Or simply insert an immersion blender into the pot and puree until smooth.
• Add enough rice milk to give the soup a medium-thick consistency. Return to low heat and simmer very gently.
• Meanwhile, cut the leeks in half, then into 1/4-inch slices. Separate the rings of the leeks and rinse well to remove grit. Heat the remaining oil in a skillet. Add the leeks and about 2 tablespoons water. Sauté over medium-low heat until limp.
• Add the reserved artichoke dice to the skillet. Raise the heat to medium and sauté with the leeks, stirring frequently, until both are just beginning to brown lightly. Remove from the heat, then stir the leeks and artichokes into the soup.
• Season with lemon juice, salt, and pepper. If time allows, let the soup stand for an hour or so before serving, then heat through. Garnish each serving with a sprinkling of parsley.
• Per serving:
• Calories: 200
• Total fat: 5g
• Protein: 4g
• Fiber: 3g
• Carbohydrate: 35g
• Cholesterol: 0mg
• Sodium: 230mg

Steps:

• Put the artichokes and potatoes in a medium saucepan and cover with cold water by 1 inch. Season with salt and bring to a boil. Lower the heat and simmer until the artichokes and potatoes are tender, about 15 minutes. Drain.
• Pass the artichokes and potatoes through a ricer or fine sieve back into the saucepan. Stir in the milk. Season to taste with salt and place over low heat. Melt the butter in a small pan over medium heat. Cook, occasionally swirling the pan, until the butter is brown and has a nutty aroma. Stir into the artichokes.

Steps:

• Put celery root, thyme sprig, and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until vegetables are very soft, about 10 minutes.
• Drain; discard thyme sprig. Transfer vegetable mixture to a food processor. Add milk and butter, and process until just pureed. Season with salt and pepper. Garnish with thyme. Serve with a pat of butter.

Steps:

• Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.

Steps:

• Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
• Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

Steps:

• Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)