Fennel Casserole




Rating: 2.94 / 5.00 (16 Votes)


Total time: 45 min

Servings: 3.0 (servings)

Ingredients:









For the casting:








Instructions:

For the fennel casserole, first sauté the finely chopped onion in a little oil until translucent. Grate the carrots and fennel with a grater into thin slices – steam them as well.

The vegetables should still be crunchy, but no longer hard. Mix in the coarsely grated walnuts. Season with salt and thyme. Grease the baking dish with butter and spread the fennel vegetables in it.

For the glaze, whisk the eggs well with whipping cream. Add freshly grated Parmesan cheese and season with salt, pepper and nutmeg. Spread over the vegetable mixture and bake at approx. 180 – 200 °C.

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