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Celery Root and Potato Puree with Roasted Jerusalem Artichoke
- 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)
Directions:View on Bon Appetit
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