Fennel and Celery Root Casserole


  1. 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.
  2. Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper.
  3. 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.
  4. Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes


  • 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