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Fennel and Celery Root Casserole

Fennel and Celery Root Casserole

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
JWATTSETT

JWATTSETT

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HUNTERSEEKER
24

HUNTERSEEKER

12/30/2004

I used sharp white cheddar cheese, Granny Smith apples, and leeks instead of onions. I did not need to steam the leeks first, just sliced crosswise into 1/8" pieces. This is a great recipe, a very nice use of "nontraditional" root vegetables, and with the apple and cheese, it is also "sweet and savory". Thanks!

sa1157
16

sa1157

11/11/2007

Mmmm! We followed this recipe pretty closely. The only changes were that we accidentally left the foil off, and added a touch of nutmeg. We had the oven at 350, moving it up to 400 for the last few minutes to brown the cheese. It was delicious! Sweet, savory, rich. Went wonderfully as a side dish to pork chops.

Andrea
8

Andrea

1/24/2008

This recipe is a good idea, but I think it needs some texture help. I cooked it, uncovered, and it came out watery. The cream got chunky.

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