Celeriac Apple Onion Casserole
Dive into the flavors of fall with this elegant and comforting Celeriac Apple Onion Casserole, a dish that combines the earthy richness of celeriac (celery root) with the tart sweetness of fresh apples and the savory depth of caramelized onions. Infused with aromatic thyme, a creamy blend of heavy cream and stock, and topped with a golden, cheesy breadcrumb crust, this casserole is the perfect balance of hearty and light. It's an ideal side dish for holiday tables or a unique addition to weekday dinners. With layers of wholesome ingredients baked to perfection, this recipe showcases the art of combining seasonal produce with indulgent textures, creating a side dish that's both rustic and refined.
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Recipe Information
Ingredients
- 1 large (about 1 lb) celeriac (celery root)
- 2 medium apples (preferably tart, like Granny Smith)
- 1 large yellow onion
- 2 tablespoons butter
- 1 cup heavy cream
- 0.5 cup chicken or vegetable stock
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 0.25 cup plain breadcrumbs
- 2 cloves garlic (minced)
Instructions
Preheat your oven to 375°F (190°C).
Peel the celeriac and slice it into thin rounds, about 1/4 inch thick. Set aside.
Core and slice the apples into thin wedges. Set aside.
Peel and thinly slice the onion.
In a skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onion and sauté for 10 minutes, stirring occasionally, until golden and caramelized. Add the minced garlic in the last 2 minutes of cooking.
In a small saucepan, combine the heavy cream, chicken or vegetable stock, thyme, salt, and black pepper. Warm over low heat, stirring occasionally, until combined. Do not let it boil.
Lightly grease a 9x9-inch (or similar size) baking dish with olive oil.
Layer one-third of the celeriac slices in the bottom of the dish, followed by one-third of the apple slices, and one-third of the caramelized onions. Repeat this process two more times to create even layers.
Pour the warm cream and stock mixture evenly over the top of the layered ingredients.
Sprinkle the grated Parmesan cheese evenly over the casserole.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle this mixture evenly on top of the cheese.
Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the celeriac is tender when pierced with a fork.
Let the casserole rest for 5 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 13.0 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
