Fennel and Celery Root Casserole

Fennel and Celery Root Casserole
  • 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


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

04/08/2018
Fennel and Celery Root Casserole, recipe PT15M PT1H 5 455 calories

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