Celery Root Puree

Ingredients:

• 4 cups milk
• 4 cups water
• 2 tablespoons coarse salt
• 2 pounds celery root, peeled and cut into 8 pieces
• 1 pounds Yukon Gold potatoes, peeled and cut in half
• 6 tablespoons butter, softened
• salt, to taste
• white pepper, to taste

Directions:

1. Place the milk, water, salt, celery root, and potatoes in a saucepan; bring to a boil. Lower the heat; simmer until the vegetables are very tender, 20 to 25 minutes; drain and return them to the pan.
2. Place the pan over low heat to cook off excess moisture; transfer the vegetables to a food processor. Add the butter, then puree until just smooth and creamy. Season with salt and pepper. Keep warm.