*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used sharp white cheddar cheese, Granny Smith apples, and leeks instead of onions. I did not need to steam the leeks first, just sliced crosswise into 1/8" pieces. This is a great recipe, a very nice use of "nontraditional" root vegetables, and with the apple and cheese, it is also "sweet and savory". Thanks!
Mmmm! We followed this recipe pretty closely. The only changes were that we accidentally left the foil off, and added a touch of nutmeg. We had the oven at 350, moving it up to 400 for the last few minutes to brown the cheese. It was delicious! Sweet, savory, rich. Went wonderfully as a side dish to pork chops.
I followed this recipe as it was written with the exception of using Gruyere instead of cheddar. While the flavor was okay the cream became thinner instead of reducing to a thicker consistancy. Maybe it would have helped if I had baked the casserole uncovered. The recipe neglected to state oven temperature so I baked it at 375.
I would definitely just make a roux next time - the whipping cream was too heavy and it was liquid-y as someone else mentioned. Also cooked at 375 for 40 minutes but the temp isn't listed. I'm sure there's a better way to cook these lovely veggies that doesn't take the good stuff out of them like this one seems to.
We enjoyed this casserole and will make it again. The only change we would make is to somehow thicken up the heavy cream sauce. It was kind of soupy but overall very tasty! Cook time was fairly accurate. We left it in a little longer (6 min.) trying to thicken it. Didn't work but didn't hurt it.
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