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Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"
EPICURIOUS11Ingredients
80Minutes
330Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 celery roots (medium, celeriac; 1 3/4 pounds total, trimmed, peeled, cut into 1-inch cubes, about 8 cups)
- 1 lb. 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 thyme sprigs (fresh)
- 1 fresh bay leaf
- 4 Tbsp. unsalted butter (divided)
- 8 oz. jerusalem artichokes (also called sunchokes, scrubbed)
- 1/2 Tbsp. extra-virgin olive oil
- 1 tsp. chopped fresh thyme (for garnish, optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium270mg11% |
| Potassium1220mg35% |
| Protein11g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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