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Celery Root and Cheese Bake

Celery Root and Cheese Bake

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Stuart Fraser

Stuart Fraser

A delicious meal on its own or to have with to a roast dinner. Don't worry about being precise with the amounts as celeriac vary in size so the amounts vary accordingly. Heaven on a plate!

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place celeriac in a saucepan; pour in enough heavy cream and milk to cover 3/4 the celeriac. Sprinkle with nutmeg. Bring celeriac mixture to a boil; reduce heat and simmer until celeriac is slightly tender, about 5 minutes. Transfer celeriac mixture to a 9x9-inch square baking dish; top with Cheddar cheese.
  3. Bake in the preheated oven until bubbling and cheese is melted and browned, about 20 minutes.
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Reviews

Torrey
1

Torrey

2/16/2014

Delicious as is! We got a celeriac in our CSA basket and had no idea what to do with it until we found this recipe. We made it exactly following the recipe and really enjoyed it. I think next time we might replace the nutmeg with something else like chili powder or garlic for variety.

jette
0

jette

9/8/2014

I think this was fantastic. in Denmark we eat a lot of celery root. One of our national dishes is meat balls in Celeri Root sause, Made from the cooking water of the Celeri root, thickened with a butter flour mix to gravy consistency. Bread is served on the side and is something we eat often when Celery root is in season. That Celeri mix in sause tastes heavenly in Puff Pastry tarts too. We don't slice it for these resepies we cube it. YUM ;0)

Torrey and Bruce
0

Torrey and Bruce

10/23/2013

Great just as is!

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