Hearty Vegetable Bake with Bread
The hearty vegetable bake stuffed with bread not only replenishes folate stores but also delivers a vitamin A boost.
Ingredients
- 1 onion
- 600 g carrots (6 carrots)
- 1 head fennel
- 1 tbsp Rapeseed Oil
- 2 tbsp Tomato paste
- Salt
- Pepper
- 400 g rye mixed bread (high whole grain content; from the day before)
- 200 g mild Gouda (30% fat in total)
- 125 ml Milk (1.5% fat)
- 1 tsp butter
Instructions
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1.
Peel and dice the onion. Peel, wash, peel again, and dice the carrots.
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2.
Wash, trim, quarter, and dice the fennel as well.
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3.
Heat the oil in a pot and sauté the onions over medium heat until translucent. Add the carrots and fennel and cook for about 5 minutes.
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4.
Add the tomato paste and toast briefly. Pour in 200 ml water. Season with salt and pepper and simmer covered on low heat for about 5 minutes.
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5.
Meanwhile, slice the bread into roughly 1 cm thick slices and remove the crusts.
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6.
Slice the cheese thinly.
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7.
Warm the milk in a wide pot. Remove from heat and dip each dry bread slice briefly on both sides into the warm milk. Butter a baking dish.
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8.
Layer the bread, vegetables, and cheese alternately in the dish, starting with bread and ending with cheese. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) on the middle rack for about 20 minutes until golden brown. Serve warm.
