Makes 2 cups, to serve about 4
2½ cups medium-diced butternut squash
½ cup small-diced celery root
1 cup medium-diced turnip
¼ cup kosher salt, plus more for seasoning
2 tablespoons unsalted butter
⅓ cup heavy cream
Prep: peel and dice the vegetables
Place all the vegetables in a large saucepan and add water to cover. Season the water with ¼ cup salt. Cover and bring to a boil over medium-high heat. Turn down the heat to maintain a simmer and cook until tender, 15 to 20 minutes.
Drain the vegetables in a colander and set aside to cool briefly.
In a small saucepan, combine the butter and heavy cream over low heat. Remove from the heat when the butter has melted and the mixture is warm (do not simmer).
Transfer the vegetables and butter-cream mixture to the bowl of a food processor or blender and blend until smooth. You might have to do this in batches.
Taste the puree and adjust the seasoning if necessary. Serve warm.
Photographed by David Malosh.