Fennel and Celery Root Casserole
Fennel and Celery Root Casserole
Directions
- 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 halfway 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
Ingredients
- 1 large apple(s), Granny Smith, (peeled, cored, sliced 1/4" thick)
- 1 large celery root, (trimmed, sliced 1/4" thick)
- - to taste cheese, colby aged, (sub cheddar cheese)
- 1 large fennel, bulb, (trimmed, sliced 1/4" thick)
- 1 pt Nature's Best Dairy® Cream, Heavy Whipping
- 1 small Peak Fresh Produce® Onion(s), (sliced 1/4" thick)
- - to taste salt and pepper
