Celeriac Bread Recipe

350 g/12 oz celeriac (celery root), chopped
30 ml/2 tbsp chopped fresh parsley

75 g/3 oz hazelnuts, chopped
1 onion, sliced
1/2 green (bell) pepper, sliced
2 eggs, beaten

30 ml/2 tbsp oil

5 ml/1 tsp salt
350 ml/12 fl oz/1.5 cups milk
75 g/3 oz/1.5 cups fresh breadcrumbs

Method:

Process the celeriac, parsley, nuts, onion and pepper until finely chopped and well blended. Stir in the remaining ingredients and press lightly into a greased and lined 900 g/2 lb loaf tin (pan). Bake in a preheated oven at 180°C/350°F/gas mark 4 for 1.5 hours until firm to the touch.