1 large celery root (about 1 1/4 lb.), ends trimmed, pared and cubed
1 tbsp. lemon juice
2 tbsp. butter
3 tbsp. whipping cream
salt
1/4 tsp. freshly ground nutmeg

Place celery root and lemon juice in boiling salted water in a large saucepan. Cook, covered, over medium heat until tender, 15 to 40 minutes, depending on the size of the root. Drain. Mix butter and cream in a large mixer bowl. Add celery root. Beat until fluffy, about 10 minutes. Taste and adjust seasoning. Sprinkle with nutmeg.

Makes 4 servings.