Name: Fennel and Celery Root Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Large fennel bulb, trimmed and sliced 1/4 inch thick - 1; Large celery root, trimmed and sliced 1/4 inch thick - 1; Sweet onion, such as Vidalia or Walla Walla, sliced 1/4 inch thick - 1 small; Salt and freshly ground black pepper to taste - 1 small; Granny Smith apple, peeled, cored, and sliced 1/4-inch thick - 1 large; Heavy whipping cream - 1 pint; Shredded aged Colby or Cheddar Cheese - 1 pint

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fennel and Celery Root Casserole

1. Large fennel bulb, trimmed and sliced 1/4 inch thick - 1

2. Large celery root, trimmed and sliced 1/4 inch thick - 1

3. Sweet onion, such as Vidalia or Walla Walla, sliced 1/4 inch thick - 1 small

4. Salt and freshly ground black pepper to taste - 1 small

5. Granny Smith apple, peeled, cored, and sliced 1/4-inch thick - 1 large

6. Heavy whipping cream - 1 pint

7. Shredded aged Colby or Cheddar Cheese - 1 pint

How to cook deliciously - Fennel and Celery Root Casserole

1. Stage

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

2. Stage

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. Stage

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. Stage

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