Fennel and Celery Root Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 large fennel bulb, trimmed and sliced 1/4 inch thick |
1 large celery root, trimmed and sliced 1/4 inch thick |
1 small sweet onion, such as vidalia or walla walla, sliced 1/4 inch thick |
salt and freshly ground black pepper to taste |
1 large granny smith apple, peeled, cored, and sliced 1/4-inch thick |
1 pint heavy whipping cream |
shredded aged colby or cheddar cheese |
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.
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