Reviewed: Jun. 9, 2013

We enjoyed this casserole and will make it again. The only change we would make is to somehow thicken up the heavy cream sauce. It was kind of soupy but overall very tasty! Cook time was fairly accurate. We left it in a little longer (6 min.) trying to thicken it. Didn't work but didn't hurt it.

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Reviewer:

guinness

Reviewed: Dec. 9, 2011

Flavors came together well! We substituted 1 small apple & 1 medium pear in place of the large apple 1 can cream of chicken soup in place of the whipping cream Cooked it uncovered and it was nicely creamy and browned on top.

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Reviewer:

LolaAnne

Reviewed: Feb. 19, 2011

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.

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Reviewer:

jeepaholic

Cooking Level: Expert

Reviewed: Jun. 24, 2009

delicious!! I made this using 1/2 the cream and subbed half

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Reviewer:

meda

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

Reviewed: Mar. 30, 2009

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.

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Reviewer:

Dona

Reviewed: Jan. 19, 2008

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.

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Reviewer:

Andrea

Reviewed: Nov. 11, 2007

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.

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Reviewer:

sa1157

Reviewed: Dec. 30, 2004

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!

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Reviewer:

HUNTERSEEKER

Reviewed: Dec. 7, 2004

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.

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7 users found this review helpful