2 lbs celery root
.25 cup butter
2 small onions, chopped
4 tbsp all-purpose flour
2.5 cups milk
2 ounces parmesan cheese, grated
2 tbsp capers
Salt
Cayenne Pepper

1. Preheat oven to 375F. Peel and slice celery root to .25-in slices and put them in water. This is to keep them from oxidizing.
2. Bring the water to a boil and simmer for 10-12 minutes until tender. Drain and arrange the celery root in a greased casserole dish.
3. Melt the butter in a saucepan and fry the onion over low heat until translucent. Stir in the flour and cook for a minute. Then stir in the milk to make a sauce. Sir in the cheese, capers, and seasoning and pour over the celery root. Cook in the oven for 15-20 minutes until the top is golden-brown.