Hi Pascale! Great! I’m thrilled to hear it went over, so well.

Ah, yes. Raw, peeled celery root will start to brown (oxidize) if it’s left to sit unprotected. A lot depends on how quickly you move, but it’s good to put the exposed celery root in a bowl of cold water. If you’re moving anything less than “very quickly”, you can also add some acid to the water, in the form of a small amount of lemon juice, vinegar, some white wine, etc. This comes down to taste. Something like a splash of white vinegar won’t impact flavor much and will help slow the browning.

I hope this helps!

Hi Pascale, once the celery root is cooked, it won’t change colors. Yes, you can make this in advance, chill it and reheat. My suggestion would be to make it, but don’t add the butter. Make it, up to the point where you add the butter, then puree it, spread it even in the base of a casserole pan and quickly chill it. As it’s cooled, it might separate a little bit with some pools of liquid, but don’t worry. Cover and keep chilled. When you reheat it, this is when you’d swirl in the fresh butter. Once the puree is hot, add cubes of butter and stir in. This will also stir in any loose liquid that may have separated. I hope this helps!