Recipe 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."
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large fennel bulb, trimmed and sliced 1/4 inch thick
large celery root, trimmed and sliced 1/4 inch thick
sweet onion, such as Vidalia or Walla Walla, sliced 1/4 inch thick
salt and freshly ground black pepper to taste
Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
heavy whipping cream
shredded aged Colby or Cheddar Cheese
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 nice use of "nontraditional" root vegetables, and with the apple and cheese, it is also "sweet and savory". Thanks!
This recipe is a good idea, but I think it needs some texture help. I cooked it, uncovered, and it came out watery. The cream got chunky.
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 minutes to brown the cheese. It was delicious! Sweet, savory, rich. Went wonderfully as a side dish to pork chops.
I followed this recipe as it was written with the exception of using Gruyere instead of cheddar. While the flavor was okay, the cream became thinner instead of reducing to a thicker consistancy. Maybe it would have helped if I had baked the casserole uncovered. The recipe neglected to state oven temperature so I baked it at 375.
This was my first time cooking Fennel and Celery Root. It tasted delicious! I forgot to steam the onion with the other veggies but it was still wonderful. I used Parmesan cheese.
delicious!! I made this using 1/2 the cream and subbed half
I would definitely just make a roux next time - the whipping cream was too heavy, and it was liquid-y, as someone else mentioned. Also, cooked at 375 for 40 minutes, but the temp isn't listed. I'm sure there's a better way to cook these lovely veggies that doesn't take the good stuff out of them like this one seems to.
this is the best thing since the invention of pizza thanks for the recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Fennel and Celery Root Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 332
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