Fennel and Celery Root Casserole recipe

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Ingredients

1 large fennel bulb, trimmed and sliced 1/4 inch thick
1 large celery root, trimmed and sliced 1/4 inch thick
1 small sweet onion, such as Vidalia or Walla Walla, sliced 1/4 inch thick
salt and freshly ground black pepper to taste
1 large Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 pint heavy whipping cream
shredded aged Colby or Cheddar Cheese

Nutrition Info

448.7 calories
carbohydrate: 23.4 g
cholesterol: 129.6 mg
fat: 36.9 g
fiber: 4.5 g
protein: 9.6 g
saturatedFat: 22.8 g
servingSize: -
sodium: 705 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).

  2. Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.

  3. Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.

  4. Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

Recipe Yield

6 servings

Recipe Note

A wonderful casserole of root vegetables, apple, and cheese served to me by my mom during my last visit. I took the basic recipe and added a few touches of my own. Try different types of cheese for the topping.

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