Fennel and Celery Root Casserole Recipe

• 1 large Fennel Bulb (trimmed and sliced ¼ inch thick)
• 1 large Celery Root, trimmed and sliced ¼ inch thick)
• 1 small Sweet Onion (sliced ¼ inch thick)
• Salt (to taste)
• Black Pepper (freshly ground, to taste)
• 1 large Apple (peeled, cored and sliced ¼ inch thick)
• 1 pint heavy Whipping Cream
• Cheddar Cheese (shredded, for garnishing)
• Water (as required)

• Preheat oven to 350 °F (175 °C).
• Pour enough water in a large steamer pot. Boil it.
• Place the fennel bulb, celery root and sweet onion in the steamer insert.
• Steam the vegetables till they turn tender for about 7 to 10 minutes.
• Spread the steamed vegetables at the bottom of a 8x8 inch baking dish.
• Arrange the apple slices over the vegetables.
• Add salt and black pepper.
• Pour whipping cream around the sides of the dish to reach half-way to the top.
• Top with shredded cheddar cheese.
• Cover the dish with foil.
• Bake for about 40 minutes till the cheese has melted and the preparation turns hot and bubbly.