Fennel and Celery Root Casserole recipe
All Recipes Side Dish Casseroles
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
Nutrition Info
- 448.7 caloriescarbohydrate: 23.4 gcholesterol: 129.6 mgfat: 36.9 gfiber: 4.5 gprotein: 9.6 gsaturatedFat: 22.8 gservingSize: -sodium: 705 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Fennel and Celery Root Casserole
Directions
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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.