Sample Recipe from Paint Like Monet Workshop
I have adapted recipes I had in France to suit health conscious Californian tastes!
Cathy Carey

Celery Root Casserole 1 celery root, washed and cut away outer skin and top and bottom 1 large purple onion - sliced into thin rings 1 - 3 cloves crushed garlic to taste 3 med Yukon gold potatoes - thin slices 4 Roma tomatoes - firm thin slices Ementhal cheese a block approx 3" square - sliced in thin squares Gruyere cheese approx 3" square - sliced in thin squares parmesean cheese - grated 3/4 cup goat cheese 1/4 cup to taste, - crumbled into chunks white sauce: 1 tablespoon butter 1 tablespoon flour 1 cup milk (substitute non fat or lactaid as needed) salt pepper to taste

Pre heat oven to 350o. Spray non fat Pam on bottom and sides of oblong casserole dish. Cut and clean vegetables so they will be ready as you assemble the casserole. Slice up cheese and put aside. Boil celery root and potatoes in large pot of water until soft . Drain water, layer in bottom of casserole 1/2 the celery and potatoes. Cover with all the sliced tomatoes.

Saute onions and garlic. While still slightly crunchy, layer all the onion mixture over potatoes and tomatoes in casserole.

Sprinkle half the ementhal, gruyere and goat cheese evenly across top of onion mixture.

Make white sauce. Melt butter, whisk in flour, mix until creamy, while stirring pour in milk whisk until creamy with no lumps as sauce thickens. Season as needed. (Sometimes I add fresh herbs from my garden: choose one or a mixture of all - parsley, sage, rosemary, lavender, salt pepper) Add parmesean cheese to white sauce, stir to keep from getting lumpy. Pour all of sauce over top layer of cheese. Then repeat layers with potatoes and celery root, and the rest of the cheese.

Bake at 350° for 45 min. to 1 hour. Casserole should stay creamy while potatoes get a crunchy top.