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


Celery Root and Potato Puree with Roasted Jerusalem Artichoke

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.
Directions:
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