Scalloped celeriac dish

Prepare a pan with cold water and lemon juice and salt. Peel the celeriac and potato and cut into thin slices. Wash them and place them immediately in the water with lemon.

Bring the water to the boil and simmer for about 5 minutes. Drain and drain well in a colander.

Place the slices in a large greased ovenproof dish and sprinkle each layer with salt and pepper.

Heat the butter and fruit the onion and garlic on low setting for about 5 minutes. Divide this over the celeriac. Preheat the oven to 180 ° C.

For the bechamel sauce, heat the butter with the spices and oregano and stir in the flour. Pour in little bit the hot milk and bring the sauce to the boil while stirring. Cook for a few more minutes and season with salt and pepper.

Pour the bechamel sauce over the oven dish and crumble the feta. Bake the oven dish in 20 to 30 minutes until tender and brown.