Amount            Ingredient
1 pound             Celeriac -- PEELED & SL.THIN
3 ounces           Onion -- chopped
1 ounce             Butter
1 cup                 Cream
1 1/2 cups        Egg
To Taste           Salt And White Pepper

Method

1. COVER CELERIAC WITH COLD WATER AND SIMMER TILL TENDER.
2. DRAIN
3. SAUTE ONION IN BUTTER UNTIL TRANSLUCENT.
4. COOL
5. PUREE IN ALL INGREDIENTS IN FOOD PROCESSOR.
6. WHILE IN PROCESSOR, PULSE TO ADD CREAM, EGGS, AND SEASON.
7. STRAIN THROUGH COURSE CHINA CAP.
8. BAKE IN RAMEKIN COATED WITH NON-STICK SPRAY.
9. PLACE IN WATER BATH LOOSELY COVERED WITH ALUMINUM FOIL AND PLACE INTO A 325'F DEGREE OVEN APPROX. 20 MINUTES UNTIL FIRM.