Summary

Ingredients

• 500 g carrot (s)
• 600 g potato (s)
• 1 tuber fennel
• 1 ½ liter vegetable stock
• 1 large onion (s)
• 1 tablespoon butter
• 100 ml milk
• 100 g cheese, rated
• 1 teaspoon mustard, sweeter
• 1 teaspoon mustard seeds
• some salt and pepper

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Instructions

1. Cut the fennel into strips, peel the carrots and potatoes and cut into slices.
2. Cook the fennel, carrots and potatoes in the broth for about 10 minutes, then drain and collect 400 ml of the broth.
3. Peel and dice the onion and sauté in the butter. Add the stock and milk, bring to the boil briefly. Add half of the cheese and let it melt. Refine with mustard and mustard seeds and season with salt and pepper.
4. Spread the vegetables in a gratin dish, pour the sauce over them and sprinkle with the rest of the cheese. Cook in a preheated oven at 180 ° C top / bottom heat (convection 160 ° C) for 25 to 30 minutes.