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Ingredients
Fennel Gratin
- Ingredients
- 4 small Fennel bulb
- 500 milliliters Vegetable broth
- 500 grams Tomatoes
- 250 grams Crème fraiche
- 2 garlic cloves
- 50 grams Whipped cream
- 150 grams grated Gouda
- 1 egg yolk
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 tsp Vinegar
- ½ tsp sugar
- 1 Tbsp scallions
- butter (for greasing)
Rinse and trim the fennel bulbs, cut off the greenery and set some of it aside for the garnish. Cut the bulbs into roughly 5 mm thick slices (approximately 1/4 inch).
Bring the broth to a boil in a saucepan and cook the fennel slices over medium heat for about 8 minutes. Drain, collecting the liquid.
Rinse the tomatoes and cut into thick slices. Grease a baking dish with butter.
Layer the fennel and tomato slices in the dish and pour about 1 cup of vegetable broth over them.
For the sauce, mix the crème fraîche and the cream in a saucepan. Peel and crush the garlic into the pan. Add the Gouda and stir until creamy over low heat. Then, remove from the heat and stir in the egg yolk. Season with salt, pepper, nutmeg, vinegar and sugar, to taste.
Pour the sauce over the vegetables and cover the dish with aluminum foil.
Bake in a preheated oven at 200°C (approximately 400ºF) for 15 - 20 minutes.
Serve the dish showered with chopped chives and fennel leaves.