Gratin of Celery Root

• 2 medium celery roots (about 2 1/4 pounds)
• 1 cup beef broth, preferably homemade
• 1 cup milk
• 1 cup water
• 1 teaspoon dried summer savory
• About 1 teaspoon coarse salt
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1/2 teaspoon freshly grated nutmeg
• 23 cup finely shredded Parmesan

1. Trim and peel celery root.
2. Cut in three-fourth-inch cubes, placing them in a bowl of water as you proceed.
3. Combine in saucepan with broth, milk, water, savory and one teaspoon salt; liquid should not quite cover.
4. Gently simmer, covered, until barely tender -- about 10 minutes.
5. With a slotted spoon transfer cubes to buttered shallow baking dish of one-and-a-half quart capacity.
6. Strain and reserve liquid.
7. Heat butter in rinsed-out saucepan.
8. Add flour; stir on low heat until golden.
9. Add one-and-a-half cups cooking liquid.
10. Whisk over moderate heat until liquid boils.
11. Sprinkle nutmeg on celery root.
12. Season sauce with salt and pepper to taste; pour over cubes.
13. Sprinkle cheese to cover evenly.
14. Bake in center of preheated 350-degree oven for about 35 minutes, until lightly browned and bubbly.

celery roots, beef broth, milk, water, coarse salt, unsalted butter, flour, nutmeg, parmesan

Taken from cooking.nytimes.com/recipes/11661 (may not work)