Fennel Tomato Casserole
Fenchel-Tomaten-Auflauf is a recipe with fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 bulbs fennel (each 300 g)
- Salt
- ground pepper
- 1 Garlic clove
- Chives
- dill
- parsley
- 200 g double cream fresh cheese
- 100 g Parmesan (freshly grated)
- 150 g crème fraîche
- 200 ml milk
- 2 tsp mustard (medium sharp)
- 1 egg
- 4 beef tomatoes
- fat (for the dish)
Instructions
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1.
Wash, clean and halve the fennel bulbs lengthwise. Cook the bulbs in salted water for about 10 minutes. Meanwhile peel and finely chop the garlic. Wash, dry and finely chop the herbs. Mix the fresh cheese with herbs, garlic, parmesan, crème fraîche, milk, mustard and egg; season with salt and pepper.
-
2.
Preheat the oven to 220 °C (fan 200 °C, gas level 3‑4). Remove the fennel from the pot, drain and slice thinly. Wash the tomatoes, remove stems and slice them as well. Alternate layers of tomato and fennel slices in a greased casserole dish. Spread the cheese cream over the vegetables and bake for 10 minutes until gratinated.
