• 1 large celeriac (2-3 lbs.)
• 2 large eggs
• 1/2 c. whole milk or half-and-half
• salt and pepper
• 1 c. grated Gruyere
• 1 c. plain yogurt
• 3 Tbsp. lemon juice
• 1 Tbsp. fresh parsley

Quarter peeled celeriac, cook in boiling water until tender (about 30 minutes).  Drain.  Puree, using as much of the milk or half-and-half as necessary to get the mixture smooth.

Preheat the oven to 350 degrees.  Combine puree, egg yolks, remaining milk, salt, and pepper in a mixing bowl.  Beat until well-blended and stir in cheese.  Beat egg whites into soft peaks and fold into celeriac mixture.

Pour into a large buttered casserole or a 5-by-9-inch loaf pan.  There must be enough room for the mixture to rise.  Cover and bake until a tester comes out clean, about 30 to 40 minutes.

Allow to cool for 5 minutes and unmold onto a serving plate.  Serve with a sauce made of the yogurt, lemon juice and parsley.

From the Winter Harvest Cookbook by Lane Morgan.