Fennel and Celery Root Casserole

Fennel and Celery Root Casserole

11
Janis Whitsett 0

"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."

Ingredients

1 h 10 m servings 449 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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  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.

Reviews

11
  1. 11 Ratings

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Most helpful

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 ve...

Most helpful critical

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.

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 ve...

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 la...

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.

I followed this recipe as it was written with the exception of using Gruyere instead of cheddar. While the flavor was okay, the cream became thinner instead of reducing to a thicker consistancy...

This was my first time cooking Fennel and Celery Root. It tasted delicious! I forgot to steam the onion with the other veggies but it was still wonderful. I used Parmesan cheese.

delicious!! I made this using 1/2 the cream and subbed half

I would definitely just make a roux next time - the whipping cream was too heavy, and it was liquid-y, as someone else mentioned. Also, cooked at 375 for 40 minutes, but the temp isn't listed. I...

this is the best thing since the invention of pizza thanks for the recipe

We enjoyed this casserole and will make it again. The only change we would make is to somehow thicken up the heavy cream sauce. It was kind of soupy but overall very tasty! Cook time was fairly ...