2 large celeriac, peeled
1 T. flour
1/2 tsp salt
1/4 tsp pepper
2 T. butter
1 C. chicken or vegetable stock
1 cup grated swiss
Peel and slice celeriac into 1/8 inch pieces. Simmer in water
over medium heat until just tender, 15-20 minutes. Drain.
In medium saucepan, melt butter, add flour and cook until
golden. Remove from heat and slowly whisk in stock.
Return to heat and stir until boiling. Cook until thick.
Season with salt and pepper. Heat oven to 375. Place
drained celeriac in a shallow 8 inch baking dish; pour sauce
over celeriac. Sprinkle on the cheese and bake until golden
brown, about 15 minutes. Makes 4-6 servings.