Pasta and Vegetable Gratin
Cook pasta in plenty of boiling salted water according to package instructions until al dente. Drain well.
Peel sweet potatoes, dice and cook in salted water for about 10 minutes. Drain and rinse in cold water, drain again.
Rinse fennel and cut into thin strips. Heat oil in a pan and saute fennel with potatoes for a few minutes, deglaze pan with broth. Simmer for about 4 minutes. Add creme fraiche and season heavily with allspice, salt and pepper.
Spread pasta in an oiled baking dish and top with vegetables. Sprinkle cheese on top and bake in preheated oven at 200°C (approximately 400°F) for about 10-12 minutes or until golden brown. Remove from the oven and serve.