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1
1.
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Place the milk, water, salt, celery root, and potatoes in a saucepan; bring to a boil.
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Lower the heat; simmer until the vegetables are very tender, 20 to 25 minutes; drain and return them to the pan.
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2.Place the pan over low heat to cook off excess moisture; transfer the vegetables to a food processor.
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Add the butter, then puree until just smooth and creamy.
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Season with salt and pepper.
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Keep warm.
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8
1.
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Trim the bottom of each celery bunch (make sure the ribs remain together); then measure 5 inches up from the bottom and cut off the celery tops at that point (you'll be using the bottom end).
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Remove and discard the 3 or 4 tough outer ribs.
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Remove any stringy parts with a vegetable peeler; cut each bunch of celery lengthwise into quarters.
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12
2.
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Warm the oil in a large saut pan or skillet over medium heat.
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Add the carrot, turnip and celery quarters; season with salt and pepper and cook 3 minutes.
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Pour in the broth and bring to a boil.
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3.
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Adjust the heat so that the broth simmers steadily.
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Cook the vegetables for about 25 minutes or until they are very tender and the liquid is nearly gone.
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You should have tender vegetables lightly glazed with the broth.
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Remove and discard the carrots and turnips.
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Serve the celery immediately.
