Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons"

Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons" might be just the side dish you are searching for. One serving contains 232 calories, 7g of protein, and 12g of fat. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up butter, thyme sprigs, low-salt chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Combine first 7 ingredients in heavy largepot.

Add enough water to cover.

Ingredients you will need

Water

Sprinklewith salt. Bring to boil, reduce heat tomedium, and simmer with lid slightly ajaruntil vegetables are tender, 15 to 20 minutes.

Ingredients you will need

Vegetable

Salt

Drain; return to pot. Discard thyme sprigsand bay leaf. Stir over medium heat to dryvegetables. Using potato masher, mashvegetables until coarsely pureed. Mash in3 1/2 tablespoons butter. Season with salt andpepper. DO AHEAD: Can be made 1 day ahead.

Ingredients you will need

Bay Leaves