• 1 pound celery root (this is about what one good sized root weighs here in Europe, but you may find only smaller ones)
• 1 pound potatoes
• 1 cup milk
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• salt and pepper (if you use white pepper, it won't show in the puree)

Cut off the roots of the celery root, then peel and wash it. Cut it into medium sized chunks (about 4 cm to a side). Peel the potatoes and cut in the same size of chunks. Place the cut vegetables in a big pot and cover with cold water. Add a 1/2 teaspoon of salt to the cooking water.

Bring the vegetables to a low boil on medium heat and cook until tender - about 25 minutes. Drain the vegetables and puree them using your favorite method (potato masher, food mill, or food processor). Return them to the pot.

Warm the milk in a small pan and blend in the butter, nutmeg and salt and pepper. Mix it into the puree and serve hot.

Makes 6 servings.