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.
To revive wilted celery, trim the bottom 1/4 inch of the stalks, then cover them in ice water. In a short while, youâll be crunching and munching with happiness! In the future, to extend the shelf life of celery from the time of purchase, follow this one simple step: