4 celery root and potato with jerusalem artichoke Recipes

lemon, kilogram ) russet potatoes, peeled and cut into quarters, jerusalem artichokes, peeled, celery root (celeriac), peeled, cut in half, then cut into thick slices, unsalted butter, at room temperature, sea salt and freshly ground black pepper

celery roots (celeriac; 1 3/4 lb total), trimmed, peeled, cut into 1-inch cubes (about 8 cups), russet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups), low-salt chicken broth, whole milk, garlic cloves, peeled, fresh thyme sprigs, fresh bay leaf, unsalted butter, divided, jerusalem artichokes (also called sunchokes), scrubbed, extra-virgin olive oil, chopped fresh thyme (for garnish )

ham , on the bone trotter and rind removed, honey, thyme , leaves picked, bay leaves, crumbled, juniper berries, crushed, sea salt, beer (dark or ale is best and at least 3 bottles will be needed.), pears, apples, parsnips, potatoes, celery root, jerusalem artichokes, butter, melted, kosher salt & freshly ground black pepper, thick sour cream, fresh lemon juice, brown sugar, freshly grated horseradish, cooking apples, pears, honey