Fennel and Celery Root Casserole

Name: Fennel and Celery Root Casserole
Total time: 70
Yield: 6
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

Recipe by Jani Whitsett from allrecipes.com

Side Dish 1 Hr. 10 Mins.

Ingredients

6 servings

•

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

Instructions

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.