Best Artichoke And Potato Purée Recipes

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CELERY ROOT AND POTATO PUREE WITH ROASTED JERUSALEM ARTICHOKE "CROUTONS"



Celery Root and Potato Puree with Roasted Jerusalem Artichoke

Provided by Molly Stevens

Categories     Milk/Cream     Potato     Side     High Fiber     Celery     Jerusalem Artichoke     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 12

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.

Steps:

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

POTATO, CELERY ROOT, AND JERUSALEM ARTICHOKE PURéE



Potato, Celery Root, and Jerusalem Artichoke Purée image

Provided by Susan Herrmann Loomis

Categories     Soup/Stew     Potato     Vegetable     Vegetarian     Artichoke     Fall     Healthy

Yield Makes 6 servings

Number Of Ingredients 6

1/2 lemon
2 pounds (1 kilogram) russet potatoes, peeled and cut into quarters
12 ounces (375 grams) Jerusalem artichokes, peeled
1 medium celery root (celeriac), peeled, cut in half, then cut into thick slices
3 tablespoons unsalted butter, at room temperature
Sea salt and freshly ground black pepper

Steps:

  • 1. Fill a large bowl with water, squeeze the half lemon into it, and then add the lemon half as well, Peel the potatoes and the Jerusalem artichokes, placing them directly in the acidulated water.
  • 2. Bring plain water to a boil in the bottom of a vegetable steamer. Place the celery root in the top and cook until it begins to turn tender, 10 minutes. Add the potatoes and cook until the celery root is nearly tender through, 10 minutes. Then add the Jerusalem artichokes and cook until they are tender through, about 10 minutes.
  • 3. Transfer the vegetables to a large bowl, of to the bowl of an electric mixer fitted with the dough blade, and blend to a consistent but slightly chunky purée (do not puré them in a food processor or they will turn to glue). Add the butter and continue mixing until it is incorporated. Season to taste with salt and pepper, and serve piping hot.

ARTICHOKE AND POTATO PURéE



Artichoke and Potato Purée image

Categories     Potato     Side     Quick & Easy     Artichoke     Fall     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups, serving two

Number Of Ingredients 3

a 1/2 pound russet (baking) potato
a 9-ounce box frozen artichoke hearts, thawed and chopped
1 1/2 tablespoons unsalted butter

Steps:

  • In a small saucepan combine the potato, peeled and cut into 1/2-inch pieces, with enough cold water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. While the potato is cooking, in a small skillet cook the artichoke hearts in the butter with salt and pepper to taste over moderate heat, stirring, until they are very tender. Drain the potato, return it to the pan, and cook it covered, over moderate heat, shaking the pan, for 30 seconds, or until excess liquid is evaporated. Force the artichoke mixture and the potato through a food mill fitted with a medium disk into a bowl, discarding the solids, and season the purée with salt and pepper.

POTATO AND POLENTA CAKES WITH ARTICHOKE PUREE



Potato and Polenta Cakes With Artichoke Puree image

I'm making this to go along with some veal tonight. The recipe comes from Australian Women's Weekly.

Provided by A la Carte

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

4 medium potatoes
3 shallots, chopped
1/2 cup parmesan cheese, grated
1/4 cup mild salsa
1 egg white
2 teaspoons hot paprika
1/2 cup polenta
canola oil, for shallow frying
1/2 cup mild salsa (for serving)
3 ounces hot salami, sliced thinly
8 ounces artichoke hearts (in brine, drained)
1 garlic clove
1/4 cup low-fat sour cream
2 tablespoons lemon juice
1/4 cup olive oil

Steps:

  • Boil potatoes until tender, drain, mash roughly.
  • Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
  • Shape potato mixture into 6 patties.
  • Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
  • Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
  • Top potato cakes with extra salsa, artichoke puree and salam strips.
  • *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.

Nutrition Facts : Calories 353.8, Fat 16.5, SaturatedFat 5, Cholesterol 21.3, Sodium 635.5, Carbohydrate 42.7, Fiber 6.7, Sugar 3.1, Protein 11.8

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Artichoke and potato purée is a delicious dish that is perfect for any occasion. Its unique blend of flavors make it a popular go-to dish for many people who are looking for a tasty and nutritious meal. This mouth-watering dish is loaded with essential nutrients that offer a wide range of health benefits. In this article, we explore the artichoke and potato purée recipe and take a closer look at what makes this dish so special.

The Ingredients

The artichoke and potato purée recipe typically calls for a range of ingredients that are easily accessible. Some of these ingredients include:

  • Artichokes
  • Potatoes
  • Butter
  • Garlic
  • Salt
  • Black pepper
  • Lemon juice
  • Milk or cream
  • Parsley (optional)
Artichokes

Artichokes are a key component of this dish. They offer a variety of health benefits including; reducing cholesterol levels, improving liver function, and promoting digestive health. Artichokes are also high in antioxidants which help to protect the body against diseases such as cancer and Alzheimer's.

Potatoes

Potatoes are another important ingredient in the artichoke and potato purée recipe. They are a great source of carbs and are packed with vitamins and minerals that are essential to the body. Potatoes have also been known to reduce the risk of heart disease and improve brain function.

Butter

Butter is added to enhance the flavor and creaminess of this dish. It also helps to thicken the purée and give it a nice texture. Butter is a good source of fat-soluble vitamins such as vitamin A, D, E, and K.

Garlic

Garlic is a natural flavor enhancer that adds depth and complexity to this dish. Garlic also offers a range of health benefits including; lowering blood pressure, reducing the risk of heart disease, and improving the immune system.

Salt

Salt is a key ingredient in any dish. It helps to enhance the flavors and brings out the natural taste of the ingredients. However, it is important to use salt in moderation as too much can be harmful to the body.

Black Pepper

Black pepper adds a lovely spicy kick to this dish. It also has a range of health benefits including; improving digestion, reducing inflammation, and promoting healthy skin.

Lemon Juice

Lemon juice is added to this dish to add a tangy and refreshing twist. It also helps to balance out the flavors and give the dish a nice aroma. Lemons are high in vitamin C which is a powerful antioxidant that helps to boost the immune system and protect the body against disease.

Milk or Cream

Milk or cream is added to give the purée a creamy and velvety texture. It also enhances the flavor of the dish and makes it more satisfying. Milk and cream are good sources of calcium and protein which are essential to the body.

Parsley (Optional)

Parsley is often used as a garnish for this dish. It adds a nice pop of color and gives the purée a fresh and herbaceous flavor. Parsley is also high in vitamin C and K which are essential for maintaining good health.

The Preparation

The artichoke and potato purée recipe is fairly easy to prepare. Here are the steps:

  1. Begin by boiling the potatoes and artichokes until they are soft and tender. This should take about 20-25 minutes depending on the size of the pieces.
  2. Drain the potatoes and artichokes and transfer them to a food processor or blender.
  3. Add the butter, garlic, salt, black pepper, and lemon juice to the blender or food processor.
  4. Pulse the ingredients until they are well combined and have a smooth texture.
  5. If the purée is too thick, add milk or cream to achieve the desired consistency.
  6. Transfer the purée to a serving bowl and garnish with fresh parsley if desired.

Conclusion

The artichoke and potato purée recipe is a delicious and nutritious dish that is perfect for any occasion. Its unique blend of flavors and rich texture make it a popular choice for many people who are looking for a satisfying meal. The ingredients used in this dish offer a range of health benefits that make it not only delicious but also good for the body. Give this recipe a try and enjoy a delicious and nutritious dish that is both easy to make and full of flavor.

Artichoke and potato puree recipe is a healthy and delicious dish. It is perfect for vegetarians and is packed with a variety of nutrients. The dish is also easy to cook, and you can modify it to suit different occasions. In this article, we provide valuable tips that will help you to make a perfect artichoke and potato puree recipe.

Tip 1: Choose the Right Artichokes and Potatoes

The first step to making a perfect artichoke and potato puree is to choose the right artichokes and potatoes. You want to choose fresh, organic artichokes and potatoes, which have a firm texture and are not too mature. For the artichokes, ensure that the leaves are green and tightly packed together. For the potatoes, choose those with a firm texture and are not too soft or discoloured.
Tip 1.1: Cleaning the Artichokes
Before cooking the artichokes, clean them well to remove dirt and any insects. Cut off the top of the artichoke, and trim the ends of the leaves. Then, peel off the outer skin of the artichoke stem and cut off the bottom. Finally, remove the fuzzy choke at the centre of the artichoke.
Tip 1.2: Preparing the Potatoes
Peel the potatoes and cut them into cubes. This will help them to cook evenly and reduce the cooking time. Rinse the potatoes in cold water to remove any dirt or debris.

Tip 2: Use the Right Cooking Method

The cooking method you use will determine the texture and flavour of the artichoke and potato puree. You want to use a method that allows you to cook the vegetables evenly and retain their natural flavour. Some of the best cooking methods include boiling, roasting, or steaming.
Tip 2.1: Boiling the Vegetables
Boiling is the easiest and fastest cooking method for the artichokes and potatoes. You want to place the artichokes in a pot with enough water to cover them completely. Add some salt to the water, and bring it to a boil. Once the water starts boiling, add the potatoes and allow them to cook until they become soft. This should take about 20 minutes. Drain the vegetables and transfer them to a food processor.
Tip 2.2: Roasting the Vegetables
Roasting is another great cooking method that will help to retain the natural flavour of the vegetables. Preheat your oven to 200 degrees Celsius. Place the artichokes and cubed potatoes in a baking dish and drizzle with some olive oil. Roast the vegetables in the oven for about 25-30 minutes or until they are tender. Remove the vegetables from the oven and transfer them to a food processor.
Tip 2.3: Steaming the Vegetables
Steaming is another healthy way of cooking the vegetables without losing their natural flavour. Place the artichokes and potatoes in a steamer basket and set it over a pot of boiling water. Steam the vegetables for about 15-20 minutes or until they are soft. Remove the vegetables from the steamer basket and transfer them to a food processor.

Tip 3: Choose the Right Spices and Flavours

To make the artichoke and potato puree even more delicious, you want to add some spices and other flavourings. Some of the best spices to use include garlic, black pepper, salt, thyme, and rosemary. You can also add some lemon juice, parmesan cheese, or butter, depending on your preference.
Tip 3.1: Garlic and Black Pepper
Garlic and black pepper are excellent spices that will add flavour and aroma to the artichoke and potato puree. You want to mince some garlic cloves and add them to the food processor with the vegetables. Then, sprinkle some freshly ground black pepper to taste.
Tip 3.2: Thyme and Rosemary
Thyme and rosemary are two herbs that go well with artichokes and potatoes. You can add some fresh or dried thyme and rosemary to the vegetables during cooking or sprinkle them on the puree after blending.
Tip 3.3: Lemon Juice and Parmesan Cheese
Lemon juice and parmesan cheese will add a tangy and cheesy flavour to the puree. Squeeze some lemon juice into the food processor with the vegetables and sprinkle some grated parmesan cheese over the puree before serving.

Tip 4: Blend the Puree to the Right Texture

The final step to making a perfect artichoke and potato puree is to blend it to the right texture. You want to blend the vegetables until they are smooth and creamy, with no lumps or fibres. Use a food processor, blender, or immersion blender to blend the vegetables, depending on the tool you have available.
Tip 4.1: Using a Food Processor
A food processor is an excellent tool for making artichoke and potato puree. It will help you to control the texture of the puree and ensure that it is smooth and creamy. Transfer the cooked vegetables to the food processor and pulse until they are well blended.
Tip 4.2: Using a Blender
A blender is another great tool for making artichoke and potato puree. It works like a food processor, but you can achieve a smoother texture. Transfer the cooked vegetables to the blender, and blend until they are well blended.
Tip 4.3: Using an Immersion Blender
An immersion blender is a hand-held tool that you can use to blend the artichoke and potato puree directly in the pot. It is convenient and easy to use, especially if you don't have a food processor or blender. Ensure that the pot is deep enough to avoid splashing the puree.

Conclusion

Artichoke and potato puree is a healthy and delicious dish that you can make for any occasion. It is easy to cook and customize, depending on your preferences. By following the tips in this article, you can make a perfect artichoke and potato puree that is smooth, creamy, and full of flavour. Choose the right vegetables, cook them using the right method, add the right spices and flavours, and blend the puree to the right texture. Enjoy!

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