Celery Root and Cheese Bake

Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A delicious meal on its own or to have with to a roast dinner. Don't worry about being precise with the amounts as celeriac vary in size so the amounts vary accordingly. Heaven on a plate!

By Stuart Fraser
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place celeriac in a saucepan; pour in enough heavy cream and milk to cover 3/4 the celeriac. Sprinkle with nutmeg. Bring celeriac mixture to a boil; reduce heat and simmer until celeriac is slightly tender, about 5 minutes. Transfer celeriac mixture to a 9x9-inch square baking dish; top with Cheddar cheese.

  • Bake in the preheated oven until bubbling and cheese is melted and browned, about 20 minutes.

Nutrition Facts

Per Serving:
193 calories; 12.9 g total fat; 44 mg cholesterol; 237 mg sodium. 14 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Jette Mortensen
Rating: 5 stars
09/08/2014
I think this was fantastic. in Denmark we eat a lot of celery root. One of our national dishes is meat balls in Celeri Root sause Made from the cooking water of the Celeri root thickened with a butter flour mix to gravy consistency. Bread is served on the side and is something we eat often when Celery root is in season. That Celeri mix in sause tastes heavenly in Puff Pastry tarts too. We don't slice it for these resepies we cube it. YUM;0) Read More
Helpful
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jette Mortensen
Rating: 5 stars
09/08/2014
I think this was fantastic. in Denmark we eat a lot of celery root. One of our national dishes is meat balls in Celeri Root sause Made from the cooking water of the Celeri root thickened with a butter flour mix to gravy consistency. Bread is served on the side and is something we eat often when Celery root is in season. That Celeri mix in sause tastes heavenly in Puff Pastry tarts too. We don't slice it for these resepies we cube it. YUM;0) Read More
Helpful
(1)
Jette Mortensen
Rating: 5 stars
09/08/2014
I think this was fantastic. in Denmark we eat a lot of celery root. One of our national dishes is meat balls in Celeri Root sause Made from the cooking water of the Celeri root thickened with a butter flour mix to gravy consistency. Bread is served on the side and is something we eat often when Celery root is in season. That Celeri mix in sause tastes heavenly in Puff Pastry tarts too. We don't slice it for these resepies we cube it. YUM;0) Read More
Helpful
(1)
Torrey
Rating: 5 stars
02/16/2014
Delicious as is! We got a celeriac in our CSA basket and had no idea what to do with it until we found this recipe. We made it exactly following the recipe and really enjoyed it. I think next time we might replace the nutmeg with something else like chili powder or garlic for variety. Read More
Helpful
(1)
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Torrey and Bruce
Rating: 5 stars
10/23/2013
Great just as is! Read More
IKAGAN
Rating: 5 stars
04/29/2019
I was a bit skeptical but it turned out really good. I didn t have nutmeg substitute it with cinnamon. It s a keeper! Read More
BCEdwards
Rating: 4 stars
04/03/2020
I had never made celery root before...I had no idea what to do with celery root that I was given. This reciepe is a great introduction to the root. It was tasty and a do again. I added more nutmeg and reduced the milk by 1/4 c. Thanks for the recipe! Read More
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AEL
Rating: 3 stars
05/22/2020
It had a bitter flavour. Will have to try again and see if I can fix that. Read More
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