- Chef's Knife: A versatile knife for chopping vegetables uniformly.
- Cutting Board: Essential for preparing ingredients safely and efficiently.
- Pot: Crucial for boiling celery root, potatoes, and Jerusalem artichokes to create a smooth puree.
- Slow Cooker or Large Saucepan: For cooking the vegetables until they're tender enough to be mashed into a creamy puree.
- Food Processor with Blending Attachment: Useful for achieving a smoother consistency in your puree without additional effort.
- Baking Sheet: Required for roasting Jerusalem artichokes and preparing croutons.
- Ovenproof Dish or Casserole Pot: For baking celery root, potatoes, and roasted Jerusalem artichokes together to infuse flavors.
- Large Mixing Bowl: Needed for mixing ingredients when making the puree or croutons.
- Whisk: Useful for incorporating air into your puree for a lighter texture.
- Spatula: Helpful for folding and combining ingredients while preparing the dish.
- Measuring Cups and Spoons: For accurately measuring ingredients to ensure the recipe turns out as intended.
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About