Pastelón de Cepa de Apio [Video+Recipe] Celery Root & Cheese Casserole
This Dominican-inspired Pastelón de cepa de apio a celery root bake is the perfect dish for an easy, quick, and low-effort meal. It can also be served alone or as a side dish. Take advantage of this wonderful root to prepare something new and delicious.
Course Dinner, Lunch
Cuisine Caribbean, Fusion
Keyword celeriac bake, celeriac bake recipes, how to bake celeriac
Peel, chop and wash the celery root. Place in a pot, and cover with water (plus a little more), add 2 teaspoons of salt, and boil over medium heat until the root is soft (about 15 minutes).Meanwhile, heat the oven to 300ºF [150ºC].
2. Mix the filling
While the celery root boils, combine spinach, ricotta, eggs, onion powder, and salt in a bowl and fold with a spatula until well combined.
3. Mash the celery root
Remove the celery root from the water, and discard the water. Mash with a masher or fork until smooth.Mix the celery root with the sour cream, onion powder, and chives. Season with salt to taste. Mix with the egg. Reserve
4. Assemble
Grease a 9-inch [25 centimeters] cake pan with butter.Pour half of the celery root mixture into the pan in an even layer. Pour the spinach mixture into another even layer, finishing with the remaining celery root.Top with cheese and return to oven.
5. Baking
Place in preheated oven.Bake until it is cooked through and the cheese turns golden brown (about 35 mins).
6. Serve
Remove from oven and let cool for about 5 minutes before slicing. See serving recommendations on the recipe.