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

Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"
12 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.
Nutrition
380
19% daily value
4 servings
                                       
                                            balanced, gluten-​free
     

Fat

28% 18

Saturated

51% 10

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

15% 46

Carbs (net)

- 42

Fiber

17% 4

Sugars

- 14

Sugars, added

- 0

Protein

23% 11

Cholesterol

14% 43

Sodium

7% 177

Calcium

22% 217

Magnesium

17% 69

Potassium

26% 1241

Iron

24% 4

Zinc

12% 1

Phosphorus

49% 344

Vitamin A

18% 160

Vitamin C

21% 19

Thiamin (B1)

26% 0

Riboflavin (B2)

29% 0

Niacin (B3)

27% 4

Vitamin B6

51% 1

Folate equivalent (total)

9% 37

Folate (food)

- 37

Folic acid

- 0

Vitamin B12

29% 1

Vitamin D

472% 71

Vitamin E

7% 1

Vitamin K

30% 36

Sugar alcohols

- 0

Water

- 430
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