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

Name: Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"
Total time: 50 min
Yield: 6 servings
Ingredients: 2 medium celery roots; 1 pound russet potatoes; 2 cups low-salt chicken broth; 2 cups whole milk; 3 cloves garlic; 3 sprigs fresh thyme; 1 leaf fresh bay leaf; 4 tablespoons unsalted butter; 8 ounces Jerusalem artichokes; ½ tablespoon extra-virgin olive oil; 1 teaspoon chopped fresh thyme; ingredient note; ingredient note; ingredient note

A creamy and luxurious puree combining celery root and potatoes, topped with crispy roasted Jerusalem artichoke cubes and fresh thyme. This elegant side dish balances earthy flavors with smooth, velvety texture.

6 servings

50 min

Published October 4, 2025

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Ingredients

•2 medium celery roots
•1 pound russet potatoes
•2 cups low-salt chicken broth
•2 cups whole milk
•3 cloves garlic
•3 sprigs fresh thyme
•1 leaf fresh bay leaf
•4 tablespoons unsalted butter
•8 ounces Jerusalem artichokes
•½ tablespoon extra-virgin olive oil
•1 teaspoon chopped fresh thyme
•ingredient note
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Cooking Instructions

1.
Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes. Drain; return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash vegetables until coarsely pureed. Mash in 3 1/2 tablespoons butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl; cover and chill. Rewarm in microwave before serving.
20 min
2.
Preheat 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.
25 min
3.
Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes and chopped thyme over and serve.
5 min

Ingredients

•2 medium celery roots

•1 pound russet potatoes

•2 cups low-salt chicken broth

•2 cups whole milk

•3 cloves garlic

•3 sprigs fresh thyme

•1 leaf fresh bay leaf

•4 tablespoons unsalted butter

•8 ounces Jerusalem artichokes

•½ tablespoon extra-virgin olive oil

•1 teaspoon chopped fresh thyme

•ingredient note

Cooking Instructions

Combine first 7 ingredients in heavy large pot. Add enough water to cover. Sprinkle with salt. Bring to boil, reduce heat to medium, and simmer with lid slightly ajar until vegetables are tender, 15 to 20 minutes. Drain; return to pot. Discard thyme sprigs and bay leaf. Stir over medium heat to dry vegetables. Using potato masher, mash vegetables until coarsely pureed. Mash in 3 1/2 tablespoons butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl; cover and chill. Rewarm in microwave before serving.

20 min

Preheat 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.

25 min

Place celery root and potato puree in serving bowl. Sprinkle Jerusalem artichokes and chopped thyme over and serve.

5 min