Fennel and Celery Root Casserole

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

Directions

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.