Zucchini-fennel-celery-potato-oven-vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 fennel bulb (s), finely diced
- 4 stalks celery, cleaned, halved, diced into small pieces
- 2 zucchini, finely diced
- 5 large potato (s)
- 100 g Emmentaler, rated
- 1 onion (s), finely chopped
- 1 tablespoon butter
- 2 tablespoon sugar
- 2 tablespoon olive oil
- 1 liter water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins the day before - regardless of whether they are floury or waxy potatoes, the recipe tastes good, with all sorts. Then peel and cut the cold potatoes and prepare them.
- Bring the water to a boil with a teaspoon of salt. Blanch the finely chopped fennel and celery pieces in boiling water for 5 minutes, then rinse in cold water.
- Sweat the finely chopped onion in a saucepan with a piece of butter and caramelize lightly with the sugar. Preheat the oven to 200 ° C (top / bottom heat).
- Spread the chopped zucchini pieces in an ovenproof bowl. Then spread the blanched fennel and celery pieces on top. Then add the chopped potatoes. Then spread the caramelized onion pieces on top. Pour the olive oil over it and season well with salt and pepper.
- Finally, sprinkle the grated Emmentaler cheese on top. Then in the oven for 25 minutes.
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