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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This was a grand prize winner in a recipe contest cookbook I found. It is yummy and a great substitute for potato casserole. It can easily be made ahead. It goes well with beef, pork, chicken and fish. I have made this many times and it always gets rave reviews. Ingredients:
4 medium celery root, peeled and coarsley chopped |
6 tablespoons butter |
1/2 cup sour cream |
11 ounces packaged cream cheese, cut into cubes |
1/2 cup green onion, s, sliced thin, plus |
2 tablespoons green onions, sliced thin |
1 teaspoon salt |
fresh ground pepper |
1/4 cup parmesan cheese, grated |
1/4 cup cheddar cheese, grated |
Directions:
1. Preheat oven to 350 degrees.
2. Steam celery root until tender, about 20 minutes.
3. In a food processor combine steamed celery root, 4 tablespoons butter, sour cream, cream cheese, salt and pepper. Pulse and procees until smooth. Stir in 1/2 cup of the green onions.
4. Spoon puree into a baking dish. Dot top of casserole with remaining 2 tablespoons butter. Sprinkle with remaining green onions and both cheeses.
5. Bake 30 minutes, or until cheses are bubblky. Serve hot.
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