Vegetable Gratin with Olives

Rinse and peel the fennel. Cut the fennel into slices about 1 cm (approximately 1/2 inch) thick. Peel carrots and slice lengthwise into thin strips. Blanch both for 3 minutes in boiling salted water. Then rinse in cold water and drain.

Drain olives and cut into rings. Trim celery root and grate finely on a box grater.

Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with 1 tablespoon oil. Spread fennel and carrots in the dish with the olives and sprinkle with the celery.

Rinse the oranges in hot water, wipe dry, cut the peel thin and cut peel into thin strips. Then squeeze the juice. Mix orange juice with the remaining oil, nutmeg, salt and pepper to taste and thyme. Pour over the vegetables. Grind the almonds and sunflower seeds in a blender. Mix with breadcrumbs, nutritional yeast and salt to taste. Sprinkle over the baking dish. Cut the margarine into small pieces and scatter on top. Bake in the oven about 20 minutes.