Photo: Lars Blankers
Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"
12 ingredients
Makes 4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
937
Calories
54g
Protein
51g
Fat
72g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes