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.