Penne Sweet Potato Fennel Gratin
Noodle vegetable gratin is a recipe with fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g penne
- 200 g sweet potatoes
- 2 bulbs fennel
- 3 EL olive oil
- 1 tsp piment (ground)
- 500 ml vegetable broth
- 4 EL crème fraîche
- 80 g cheese
- Salt
- Pepper (freshly ground)
Instructions
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1.
Cook pasta in plenty of salted water until al dente according to package instructions. Rinse with cold water and drain.
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2.
Peel, dice sweet potatoes and cook in salted water for about 10 minutes. Then drain and set aside.
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3.
Wash, trim fennel and slice thinly. Sauté with potatoes in hot oil, then deglaze with broth. Simmer gently for about 4 minutes. Stir in crème fraîche and season well with piment, salt and pepper.
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4.
Place pasta in a greased baking dish and spread the fennel mixture over it. Sprinkle cheese on top and bake in a preheated oven at 200°C (400°F) under/over heat for about 10-12 minutes until golden brown.
