Celery Root Casserole Recipes

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FENNEL AND CELERY ROOT CASSEROLE



Fennel and Celery Root Casserole image

A wonderful casserole of root vegetables, apple, and cheese served to me by my mom during my last visit. I took the basic recipe and added a few touches of my own. Try different types of cheese for the topping.

Provided by Jani Whitsett

Categories     Side Dish     Casseroles

Time 1h10m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 23.4 g, Cholesterol 129.6 mg, Fat 36.9 g, Fiber 4.5 g, Protein 9.6 g, SaturatedFat 22.8 g, Sodium 705 mg, Sugar 6.5 g

GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  • Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  • Bake until deep golden brown, about 1 hour.

LAYERED POTATO, ONION AND CELERY ROOT CASSEROLE



Layered Potato, Onion and Celery Root Casserole image

Categories     Milk/Cream     Onion     Potato     Side     Bake     Vegetarian     Wheat/Gluten-Free     Casserole/Gratin     Root Vegetable     Winter     Swiss Cheese     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12 to 14

Number Of Ingredients 8

3 pounds celery roots (celeriac; about 4 medium), peeled, quartered, thinly sliced (about 7 cups)
3 pounds russet potatoes (about 4 large), peeled, thinly sliced (about 7 cups)
1/2 teaspoon ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups (packed) grated Gruyère cheese (about 8 ounces)
2 cups canned low-salt chicken broth or canned vegetable broth
1 cup whipping cream

Steps:

  • Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
  • Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)

CELERY CASSEROLE



Celery Casserole image

Celery is the star in this dish instead of being a supporting character! Sometimes, I use roughly crushed chow mein noodles instead of crackers and just enough butter to crisp the almonds.

Provided by Lorac

Categories     Grains

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups celery, sliced 1/4-inch thick
1 (8 ounce) can water chestnuts
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup butter
1 cup crushed Ritz cracker
2 ounces slivered almonds

Steps:

  • Preheat oven to 350°F.
  • Cook celery in salted boiling water for 7 minutes and drain.
  • Combine with water chestnuts and soup, pour into a greased 1 1/2 quart casserole.
  • In a sauté pan, melt butter, add cracker crumbs and almonds and stir until well mixed.
  • Sprinkle over celery mixture and bake for 30 minutes.

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