200°C · 15-20 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdOttolenghi's Fennel Gratin
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. This savoury vegetarian dish is inspired by a recipe from Ottolenghi. The fennel in this gratin is tender and full of flavour, and the savoury crumble topping provides a delightful combination of taste and texture! The roasted cherry tomatoes offer a fresh contrast, while the crunchy salad with olives, yellow beetroot, and a blood orange dressing completes your meal. Enjoy!
Ottolenghi's Fennel Gratin
Fennel, cherry tomatoes, courgette, yellow beetroot, pointed cabbage, garlic, fresh chives, parsley and thyme, kalamata olives, Parmesan cheese, cream, plain flour, sugar, extra virgin olive oil, butter, white wine vinegar, homemade blood orange dressing (blood orange juice, sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the fennel gratin loosely covered for 3-4 minutes. Place the tomatoes on top of the gratin on your plate. Serve with the salad (cold).
Oven — 200°C, 15-20 minMarleen's choice
These containers cannot go in the oven, transfer to an ovenproof dish. Heat the fennel gratin uncovered for 15-20 minutes. Place the tomatoes on top of the gratin on your plate. Serve with the salad (cold).