Potato, Celery Root, and Jerusalem Artichoke Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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(Purée de Pommes de Terre, de Topinambours, et de Céleri-rave) At the market in Le Neubourg, not far from where I live in Normandy, each Wednesday farmers bring out their produce in a panoply that directly mirrors the seasons. This dish, which I make with vegetables from that market, is a celebration of fall. Farmers in Le Neubourg are really mostly market gardeners or truck farmers, or maraîchers. They and others like them are the backbone of the French agricultural system, providing from their small plots the best and the freshest produce in the country. Because they are small and sell direct, they can grow a wide variety of vegetables, which is why I can find Jerusalem artichokes alongside potatoes and celery root, dandelion greens, and wild mushrooms gathered in the surrounding woods. Though the vegetables in this dish are unglamorous, the balance here is luscious, rich, and satisfying. Ingredients:
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 |
Directions:
1. 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. 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. 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.
4. Excerpted from FRENCH FARMHOUSE COOKBOOK Copyright © 1996 by Susan Herrmann Loomis Used by permission of Workman Publishing, New York All Rights Reserved
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