Recipe - Cereliac Gratin

2 pound Celeriac, scrubbed & clean
1 Lemon
One half cup Chicken stock
1 tablespoon Vegetable oil
2 Scallions trimmed & chopped
2 tablespoon Flour
One half cup Milk
One half cup Grated Gruyere cheese
One half teaspoon Grated nutmeg
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Grated Parmesan
1 teaspoon Paprika

Squeeze the juice of the lemon in a large bowl of cold water. Peel the
cereliac and cut it into 1/4inchthick slices. To keep them from
discoloring, drop the slices into the water as you work.

Drain the slices put them into a saucepan add the stock. Bring to boil and
simmer over medium heat until the cereliac is tender, 10 to 12 minutes.
Keep the liquid.

Preheat the broiler.

To prepare the sauce, first heat the oil in a small saucepan over medium
heat, add the scallions and cook them until they are soft. (2 ~ 3 minutes)
Whisk the flour, cook one minute. Whisk the milk. Spoon the liquid from the
boiled cereliac and add it to the saucepan. Cook the mixture whisking
constantly until it thickens, about one minute. Stir in the Gruyere,
nutmeg, salt and pepper.

Place carefully the slices of cereliac in a gratin dish. Pour the sauce
over them. Scatter the Parmesan over and sprinkle with paprika. Broil the
dish until the top turns golden about 2 minutes.

Enjoy!

Serge Demers

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini