tip: apex of tongue, most anterior part blade: lies right in back of the alveolar ridge dorsum (body): main mass of tongue in front of the root root: most dorsal part of tongue.
Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain. Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes.
Carbohydrates: Calories: Calories from Carbohydrates: Percent of Calories from Carbohydrates: Celery flakes, dried: 100g 63.70 g 319.00 143.60 45.0%: Celery, cooked, boiled, drained, with salt: 100g 4.01 g 18.00 9.64 53.6%: 1 cup, diced 6.02 g 27.00 14.46 53.6%: Celery, cooked, boiled, drained, without salt: 2 stalks 3.01 g 13.50 7.23 53.6%: 100g 4.01 g 18.00 9.64 53.6%: 1 cup, diced 6.02 g 27.00 14.46 53.6%: Celery, raw: 1 strip (4 long) 0.12 g 0.56 0.22 39.1%: 1 tbsp 0.22 g 1.05