Celery-Root Puree

• 3 medium celery roots (each weighing about 1 pound), peeled and cubed into about 1/2-inch squares
• 2 tablespoons unsalted butter
• 3 tablespoons heavy cream
• Salt to taste

1. Place the celery root in a baking dish, dot with the butter and cover.
2. Microwave at high - stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
3. Transfer the celery root to the bowl of a food processor.
4. Add the cream and process until smooth.
5. Taste for seasoning.
6. (This can be prepared ahead earlier in the day and reheated.)

celery roots, unsalted butter, heavy cream, salt

Taken from cooking.nytimes.com/recipes/367 (may not work)