by F for Food
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F for Food's Notes:
Expand2 medium celery roots (celeriac; 1 3/4 pounds total), trimmed, peeled, cut into 1-inch cubes (about 8 cups) Ask a question about this ingredient
1 pound russet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups) Ask a question about this ingredient
3 cups chicken stock Ask a question about this ingredient
2 cups whole milk Ask a question about this ingredient
3 garlic cloves, peeled Ask a question about this ingredient
3 fresh thyme sprigs Ask a question about this ingredient
1 fresh bay leaf Ask a question about this ingredient
4 tablespoons (1/2 stick) unsalted butter, divided Ask a question about this ingredient
3/4 cups heavy cream Ask a question about this ingredient
8 ounces sunchokes, scrubbed Ask a question about this ingredient
1/2 tablespoon extra-virgin olive oil Ask a question about this ingredient
chopped fresh fennel fronds (for garnish) Ask a question about this ingredient
Salt & pepper to taste Ask a question about this ingredient
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 immersion blender, blend vegetables until coarsely pureed. Add cream. Stir in 3 1/2 tablespoons butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead.
Ask a question about this stepPreheat oven to 425°F. Cut sunchokes 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 sunhokes and chopped fennel over and serve.
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I love the idea of sunchoke croutons.