Carrots – Potatoes – Fennel Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g jacket potato (s)
- 500 g carrot (s)
- 2 tuber / s fennel
- 1 onion (s)
- 200 g sweet cream
- 150 g cheese (butter)
- 1 tablespoon butter
- salt and pepper
- broth
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the carrots into slices. Quarter the fennel, eighth the thick fennel. Cook the vegetables in a little salted water until they are al dente. Do not throw away the cooking water.
- Peel and dice the onion and sauté in butter. Then deglaze with cream and some vegetable cooking water and let it boil down a little. Season to taste with salt, pepper, nutmeg and stock powder.
- Peel and cut the jacket potatoes into eighths and place in a greased baking dish with the vegetables. Pour cream sauce over it and sprinkle with butter cheese. Bake the casserole in the oven at 200 ° C for about 15 minutes.
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