Ingredients and Weight: - 2 pounds fennel bulbs, trimmed and thinly sliced - 2 pounds celery root, peeled and thinly sliced - 1 large onion, thinly sliced - 1 tablespoon dried thyme - 1/2 cup chopped fresh parsley - 2 cups vegetable broth - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Salt and pepper to taste
Preparation Time: - 30 minutes
Cooking Time: - 50 minutes
Difficulty Level: - 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. Layer the fennel, celery root, and onion in a greased 9x13 inch baking dish. 3. Sprinkle with thyme and parsley. 4. In a bowl, whisk together the vegetable broth and heavy cream. Pour over the vegetables. 5. Top with Parmesan cheese. 6. Bake for 50 minutes, or until the vegetables are tender.
Nutritional Information: - Calories: 250 per serving - Fat: 10 grams per serving - Carbohydrates: 30 grams per serving - Protein: 10 grams per serving
Dish Characteristics: - Creamy and flavorful - Comforting and hearty - Perfect for a dinner party or special occasion
User Comments: - "This casserole is absolutely delicious! The fennel and celery root are a great combination, and the Parmesan cheese adds a nice touch." - "I made this for dinner last night and my family loved it. It was easy to make and very flavorful." - "This casserole is a great way to get your family to eat their vegetables. It's so creamy and delicious that they'll never even know they're eating healthy."
Special Precautions and Tips: - If you don't have celery root, you can substitute parsnips or potatoes. - If you don't have heavy cream, you can substitute milk. - Be sure to grate the Parmesan cheese fresh for the best flavor.