Fennel and Spinach Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tuber / s fennel
- 1 onion (s), chopped
- 1 large clove (s) garlic, chopped
- 450 g creamed spinach, frozen
- 500 g tomato (s), fresh
- salt and pepper
- nutmeg
- curry
- Paprika powder
- 2 tablespoon vegetable oil
- 100 g Gouda cheese, rated
- Crème fraîche or cream
- Potato (s), cooked, peeled and diced
Print Recipe
Pin Recipe Instructions
- Wash the fennel and cut it off at the top and bottom. Save the fennel greens for later. Cut the fennel bulbs into narrow strips.
- Briefly fry the onion and garlic in 1 tablespoon vegetable oil until translucent. Then add the fennel and steam with the lid closed, briefly if you like it crispy, longer if you like it soft. If necessary, add a little water to prevent it from burning.
- Add the tomatoes and the thawed creamed spinach. Of course you can also use fresh spinach. Then you should add some crème fraîche or cream. Season to taste with the spices. If you want to add carbohydrates, you can add boiled potato cubes. Tastes wonderful!
- Preheat the oven to 200 ° C fan-assisted air. Grease a baking dish with 1 tablespoon of vegetable oil and fill with the mixture. Sprinkle the grated cheese on top and put the mold in the oven for 15 minutes.
- Serve garnished with fennel greens.
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