Surprisingly, at least to me, delicious! Celeriac and blue cheese are a terrific combination. (I think peeled celeriac sliced into rounds, brushed with some oil, roasted, and then topped with blue cheese would make, when put on some bread, or not, a fine lunch.) I made this bread as a free form loaf (it came out looking like a speckled turtle), but you can also bake it in a greased loaf pan, or a greased 8″ x 8″ baking dish, or even a greased pie plate. The cooking times may vary, so start checking at the half hour baking mark. You can use other roots or a combination. I made this with carrots, and I imagine turnips would be good. As well, most other cheeses would make a good complement to whichever root(s) you make this with.

2 c flour–white, whole grain, or a combination
1 T baking powder
1 t salt
1 1/4 – 1 1/2 c peeled, grated celeriac
black pepper, to taste
1 c or so crumbled blue cheese
7 oz milk, or half yogurt, half water; plus extra if needed
2 eggs, beaten

1. Preheat the oven to 350°F. Grease a baking pan or line it with parchment paper, or grease an alternate baking vessel.

2. Mix the flour, baking powder, and salt. Stir in the celeriac, and black pepper. Fold in the cheese.

3. Whisk together the milk and eggs in a large bowl. Stir in the flour mixture, or vice versa. The dough will be firm, though slightly wet. If it’s not slightly wet, you may want to add a splash more liquid–this applies if you are using all whole grain flour, as it tends to absorb more liquid than white flour.

4. Form into a round or oblong loaf on the baking pan, or scrape into prepared baking vessel. Bake for about 40 minutes, until a toothpick inserted comes out with only a few, dried crumbs on it or the loaf sounds a little hollow then tapped on the bottom.

5. Best served warm. Refrigerate any leftovers, and reheat before eating.