Make-Ahead Celery Root Puree

Let's Cook

1. Step 1.

   Using a small knife, trim away all the roots, brown skin, and light-green parts of each celery root until only the firm white insides remain. Cut the trimmed celery root into 1-inch chunks.

2. Step 2.

   Transfer the celery root chunks to a large pot, add 2 tablespoons kosher salt and enough water to cover. Cover the pot with a lid and bring to a boil over high heat.

3. Step 3.

   Reduce the heat to maintain a low simmer and cook, covered, until the celery root is completely soft, about 15 minutes. The celery root should be tender when pierced with a fork.

4. Step 4.

   Drain the cooked celery root and transfer it to a large food processor. Add ½ cup (1 stick) unsalted butter cut into cubes, the zest and juice of 1 large lemon (about 1½ teaspoons zest plus 3 tablespoons juice), and salt and freshly ground black pepper to taste. Process until totally smooth, scraping down the sides as needed. If your food processor is too small, work in two batches, dividing the butter and lemon evenly between batches.

5. Step 5.

   Serve the puree immediately, or transfer it to an ovenproof dish, let it cool, then cover and refrigerate for up to 2 days. To reheat, bake covered at 350°F for about 20 minutes, or until warmed through.