200°C · 15-30 minAllergens
Gluten
Lactose
Sulfiet
MosterdOttolenghi's Fennel Gratin
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 crumb topping provides a delightful combination of taste and texture! The roasted cherry tomatoes offer a refreshing contrast, and the crunchy salad with olives, yellow beetroot, and a lemon dressing completes your meal. Enjoy!
Fennel, cherry tomatoes, courgette, yellow beetroot, pointed cabbage, garlic, lemon, fresh chives, parsley, thyme, kalamata olives, Parmesan cheese, cream, plain flour, Dijon mustard, sugar, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the fennel gratin loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Place the tomatoes on top of the gratin on your plate. Serve with the salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the fennel gratin uncovered for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Place the tomatoes on top of the gratin on your plate. Serve with the salad (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g