2 large celeriac, peeled
1 tablespoon flour
2 tablespoons olive oil
2 dl vegetable stock
200 g grated cheese

Slice celeriac into small pieces. Simmer in water over medium heat for about 20 minutes, or until just tender. Remove from heat and drain. In a saucepan, heat oil, stir in flour and cook until golden and then combine with the stock and whisk gently. Return to heat and stir until boiling. Cook until thickened and season with salt and pepper. Pre-heat oven to 190ºC. Place the celeriac in a baking dish and pour the sauce over the celeriac. Sprinkle with cheese and bake until golden brown for about 15 minutes.