Celery Root (Celeri-Rave Puree)

• 2 knobs celery (also called celery root), about 2 pounds
• Salt to taste, if desired
• 2 tablespoons butter
• 1 cup hot milk
• Freshly ground pepper to taste
• 18 teaspoon freshly grated nutmeg

1. Peel the celery and cut it into one-inch cubes.
2. There should be about six cups.
3. Put the celery in a kettle and add cold water to cover.
4. Add salt to taste.
5. Bring to a boil and cook until tender, about 15 minutes.
6. Drain well.
7. Put the pieces into the container of a food processor and add the butter.
8. Start processing while gradually adding the hot milk, salt, pepper and nutmeg.
9. Spoon into a saucepan and reheat.
10. Serve.

celery, salt, butter, hot milk, freshly ground pepper, nutmeg

Taken from cooking.nytimes.com/recipes/1549 (may not work)