Best Grilled Artichoke And Celery Root Puree Recipes

Potato, Celery Root, and Jerusalem Artichoke Purée image

Provided by Susan Herrmann Loomis

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.

Purée of Three Root Vegetables image

Yield Serves 6

Number Of Ingredients 4

2 pounds russet (baking) potatoes
2 pounds celery root, peeled and cut into 2-inch pieces, or Jerusalem artichokes (sunchokes), peeled and halved
2 whole carrots, peeled
3/4 stick (6 tablespoons) unsalted butter

Steps:

In a kettle combine the potatoes, peeled and halved, the celery root or Jerusalem artichokes, and the carrots with cold water to cover and simmer the vegetables, covered, for 25 to 30 minutes, or until they are tender. Reserve 1 cup of the cooking liquid and drain the vegetables in a colander. Force the potatoes through a ricer into a large bowl or mash them in the bowl with a potato masher. In a food processor puree the celery root or the Jerusalem artichokes with the butter until the mixture is smooth and stir the mixture into the potatoes. Using the coarse side of a grater shred the carrots into the bowl and combine the mixture well, adding salt and pepper to taste and enough of the reserved cooking liquid to achieve the desired consistency. The puree may be made 1 day in advance and kept covered and chilled.

Celery Root Puree image

Provided by Michael Symon : Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.