Fennel and Celery Root Casserole recipe

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

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.