| Type | Per person |
|---|---|
| Energy | 360 kcal |
| Fat | 8 gr |
| of which saturated | 3 gr |
| Carbohydrates | 56 gr |
| of which sugars | 12 gr |
| Fibres | 10 gr |
| Protein | 11 gr |
| Salt | 0.5 gr |
Fennel with (sweet) potato from the oven by Joke Boon
Main course
2 persons
30 - 60 min
With seasonal products
180gr vegetables p.p.
Ingredients
2 persons
| 1 large fennel tuber |
| 5 medium potatoes |
| 1 sweet potato |
| 100 ml semi-skimmed milk |
| 100 ml vegetable stock with less salt |
| pepper |
| 5 olives without seeds |
| 2 tbsp grated 30+ mature cheese |
| 1 tbsp chopped (curly) parsley |
| 1 tbsp oil to grease the dish |
Preparation
Fennel is a deliciously versatile vegetable. In this casserole, it shines together alongside plain and sweet potato.
1. Preheat the oven to 180°C. Grease a low, large baking dish.
2. Cut the protrusion and greens from the fennel, scrub the potatoes and sweet potatoes clean.
3. Shave the fennel, potatoes and sweet potato into thin slices with a mandolin, sharp knife or in a food processor.
4. Place a layer of potatoes at the bottom of the baking dish and sprinkle with some freshly ground pepper. Top that with the sweet potatoes in a layer followed by a layer of fennel. Sprinkle with some freshly ground pepper. Continue stacking until everything is finished. Spread the olives on top.
5. Stir together the milk and stock and pour over the fennel-potato mixture in the dish. Sprinkle with the grated cheese.
6. Bake the dish in the preheated oven, for 45 minutes, until brown and cooked. Sprinkle with the chopped curly parsley.
Serve with fried chicken and chestnut mushrooms.
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