Best Jerusalem Artichoke 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.

JERUSALEM ARTICHOKE PURéE



Jerusalem Artichoke Purée image

Provided by Amanda Hesser

Categories     dinner, weekday, side dish

Time 20m

Yield Serves 4

Number Of Ingredients 5

1 1/2 pounds Jerusalem artichokes, peeled, cut into 1/2-inch chunks
1/2 pound white potatoes, peeled, cut into 1/2-inch chunks
Sea salt
1/2 cup milk
3 tablespoons butter

Steps:

  • Put the artichokes and potatoes in a medium saucepan and cover with cold water by 1 inch. Season with salt and bring to a boil. Lower the heat and simmer until the artichokes and potatoes are tender, about 15 minutes. Drain.
  • Pass the artichokes and potatoes through a ricer or fine sieve back into the saucepan. Stir in the milk. Season to taste with salt and place over low heat. Melt the butter in a small pan over medium heat. Cook, occasionally swirling the pan, until the butter is brown and has a nutty aroma. Stir into the artichokes.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 623 milligrams, Sugar 19 grams, TransFat 0 grams

SCALLOPS WITH JERUSALEM ARTICHOKE PURéE AND HONEY-SAGE JUS



Scallops With Jerusalem Artichoke Purée And Honey-Sage Jus image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 pound Jerusalem artichokes
Salt and freshly ground white pepper
2 tablespoons extra virgin olive oil
12 to 16 sea scallops, 1 1/4 pounds, tough tendon removed
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 teaspoon fresh thyme leaves
2 teaspoons honey
1/4 cup sherry vinegar
12 sage leaves, julienned

Steps:

  • Place artichokes in saucepan with salted water to cover and boil until tender. Drain, peel and purée. Place in small saucepan or top of a double boiler, season with salt and pepper and stir in 1 tablespoon olive oil. Keep warm.
  • Dry scallops on paper towel. Season with salt and pepper. Heat remaining oil in a 12-inch skillet until very hot. Add scallops, and sear on one side, about 2 minutes. When golden brown, turn and lower heat. Add butter to pan in bits. Add shallots and thyme to pan, and cook over medium-low heat, basting scallops with pan juices until shallots soften and scallops are just cooked. Transfer scallops to a warm platter.
  • Add honey and vinegar to skillet, and whisk to deglaze pan. Season with salt and pepper. Spoon a mound of Jerusalem artichoke purée into center of each of 4 warm dinner plates. Place scallops around. Spoon pan sauce over scallops, and scatter sage on top. Serve.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 673 milligrams, Sugar 14 grams, TransFat 0 grams

JERUSALEM ARTICHOKE PUREE



Jerusalem Artichoke Puree image

Jerusalem artichokes (sometimes marketed as "sunchokes") are a hardy fall root vegetable. Their appealingly offbeat flavor and texture, something of a cross between potatoes and water chestnuts, will appeal to adventurous soup-makers. Barley or Rice Triangles (page 152) complement this soup nicely.

Yield 6 to 8 servings

Number Of Ingredients 13

2 1/2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 1/2 pounds Jerusalem artichokes, scrubbed, dark knobs trimmed away, and diced
2 medium potatoes, peeled and diced
1/4 cup dry white wine
1 teaspoon good-quality curry powder
One 32-ounce carton low-sodium vegetable broth, or other stock option (page 9)
1 cup rice milk, more or less as needed
2 large leeks, white and palest green parts only
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste
1/4 cup minced fresh parsley, or more to taste

Steps:

  • Heat 1 tablespoon of the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
  • Reserve and set aside about one-third of the diced Jerusalem artichokes. Place the rest in a soup pot along with the potatoes, wine, curry powder, and broth. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes.
  • With a slotted spoon, transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth. Return the puree to the soup pot. Or simply insert an immersion blender into the pot and puree until smooth.
  • Add enough rice milk to give the soup a medium-thick consistency. Return to low heat and simmer very gently.
  • Meanwhile, cut the leeks in half, then into 1/4-inch slices. Separate the rings of the leeks and rinse well to remove grit. Heat the remaining oil in a skillet. Add the leeks and about 2 tablespoons water. Sauté over medium-low heat until limp.
  • Add the reserved artichoke dice to the skillet. Raise the heat to medium and sauté with the leeks, stirring frequently, until both are just beginning to brown lightly. Remove from the heat, then stir the leeks and artichokes into the soup.
  • Season with lemon juice, salt, and pepper. If time allows, let the soup stand for an hour or so before serving, then heat through. Garnish each serving with a sprinkling of parsley.
  • Per serving:
  • Calories: 200
  • Total fat: 5g
  • Protein: 4g
  • Fiber: 3g
  • Carbohydrate: 35g
  • Cholesterol: 0mg
  • Sodium: 230mg

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