This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Fennel and Celery Root Casserole

By: JWATTSETT

"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."

Rate/Review | Read Reviews (9)

Prep Time:
30 Min

Cook Time:
40 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

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.