Submitted by Matt Barron of Chesterfield, MA
4 cups whole milk and 4 cups water
2 tablespoons coarse sea salt
2 pounds celery root (celeriac), peeled and cut into 8 pieces
1 pound Yukon Gold potatoes, peeled and cut in half
6 tablespoons unsalted butter, softened
Salt and freshly ground white pepper
1. Place the milk, water, salt, celery root and potatoes into 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.