Vegetable Gratin with Feta

Ingredients

• 2 baby fennel
• 400 g young carrots
• 8 spring onions
• 400 g kohlrabi
• 2 fresh garlic cloves
• 2 tbsp olive oil
• 1 splash dry white wine
• 1 tbsp Pernod
• Salt
• ground pepper (from the mill)
• ground cumin
• 150 g sheep cheese

Instructions

1. 1.

   Wash, trim or peel the fennel, carrots, spring onions and kohlrabi, then slice into fine strips or wedges. Peel the garlic and finely mince it.

2. 2.

   Preheat the oven to 180°C (350°F) with both top and bottom heat.

3. 3.

   Sauté the garlic and prepared vegetables in a hot pan with oil for 2–3 minutes. Deglaze with wine and Pernod, season with salt, pepper and cumin, then transfer to a gratin dish. Sprinkle the cheese on top and bake for about 20 minutes until golden brown.