Fennel Casserole

A classic in my kitchen: gratinated fennel with mushrooms.

I take 200 g potatoes and 2 smaller fennel bulbs for one person. The potatoes cook as a jacket potato, the fennel is quartered and cooked in about 10 minutes until a knife goes through it without resistance. I like it crunchier too, but it has to be soft in the casserole!

Off it goes into the casserole dish, along with the peeled potatoes, which I also mash up a bit if I feel like it. A few spring onions fry in the pan with a little very finely chopped soup vegetables. Deglazed with white wine and fennel stock, the mixture goes over the vegetables. Then quickly chop a good handful of mushrooms and sauté, seasoning with pepper and salt. When in season, chanterelles are best, otherwise small mushrooms will do, like today. And today there is no bacon, it remains vegetarian.

Finally, a strong Swiss cheese on top and for 20 minutes at 220 ° in the preheated oven.

Delicious!

quartered fennel gratin with cheese on top