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.
Chopped and dehydrated at the peak of the season, celery flakes are nice to have on hand when you only need a tablespoon or two of celery, or when your fresh celery seems to have wilted just when you are ready to use it. One tablespoon of celery flakes is equivalent to using one stalk of fresh celery.