- 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.