Fennel And Celery Root Casserole

• 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

1. Preheat an oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

fennel bulb, celery root, sweet onion, salt, apple, cream, aged

Taken from www.allrecipes.com/recipe/62595/fennel-and-celery-root-casserole/ (may not work)