Roasted Vegetable and Cod Casserole

Ingredients

• 2 3⁄4 cups thinly sliced shallots, plus 2 whole shallots
• 2 tbsp. red wine vinegar
• 12 cloves garlic, thinly sliced
• 6 stalks celery, thinly sliced
• 3 sprigs thyme
• Kosher salt and freshly ground black pepper
• 3 1⁄2 cups olive oil
• 2 lb. celery root, peeled and cut into 1/2-inch pieces
• 2 lb. parsnips, peeled and cut into 1/2-inch pieces
• 4 cups heavy cream
• 2 tsp. smoked sea salt
• 2 large eggs
• 1 lb. crustless sourdough bread, cut into 1/2-inch-thick slices
• 1 lb. skinless cod fillets, cut into 1/4-inch-thick slices

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