Pastelón de Cepa de Apio [Video+Recipe] Celery Root & Cheese Casserole

Ingredients

• 2 lb celery root ([0.9 kg] 2 lb celery root [0.9 kg])
• 3 teaspoons salt (or to taste, divided by amount)
• 1 1/2 cup sour cream
• 2 tablespoons onion powder
• 3 tablespoons chopped chives (chopped)
• 1 egg (medium)
• 4 cups chopped spinach
• 2 cups ricotta cheese
• 2 egg (medium)
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 tablespoon butter for greasing pan (for greasing pan)
• 1 cup shredded cheddar cheese

Instructions

1. 1

   --- 1. Boil the celery root ---

2. 2

   Boil: 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].

3. 3

   --- 2. Mix the filling ---

4. 4

   Mix: While the celery root boils, combine spinach, ricotta, eggs, onion powder, and salt in a bowl and fold with a spatula until well combined.

5. 5

   --- 3. Mash the celery root ---

6. 6

   Mash: 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

7. 7

   --- 4. Assemble ---

8. 8

   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.

9. 9

   --- 5. Baking ---

10. 10

    Baking: Place in preheated oven.Bake until it is cooked through and the cheese turns golden brown (about 35 mins).

11. 11

    --- 6. Serve ---

12. 12

    Serve: Remove from oven and let cool for about 5 minutes before slicing. See serving recommendations on the recipe.