Potato, Celery Root, and Jerusalem Artichoke Purée Recipe | Epicurious

Name: Potato, Celery Root, and Jerusalem Artichoke Purée Recipe | Epicurious
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

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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...

Keywords

french
celery root
jerusalem artichoke
russet potato
side
dinner
nut free
gluten free
vegetarian
easy
weeknight meals
simmer
electric mixer
stand mixer
fall
cookbooks

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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