Fennel and Celery Root Casserole9 Reviews
- Prep: 30 min
- Cook: 40 min
- Ready In: 1 hr 10 min
“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.” - by JWATTSETT
Original recipe yields 6 servings
- Preheat an oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.
Amount Per Serving (6 total)
- 449 cal
- 36.9 g
- 23.4 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 nic..." See moree use of "nontraditional" root vegetables, and with the apple and cheese, it is also "sweet and savory". Thanks!"
"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..." See more minutes to brown the cheese. It was delicious! Sweet, savory, rich. Went wonderfully as a side dish to pork chops."
Sweet Potato Casserole IV
Celery Root and Cheese Bake
Just swipe to see more like this.