Vegetable Gratin with Olives

Ingredients

• 2 bulbs fennel (300 g)
• 6 carrots
• Salt
• 50 g green olives (with paprika filling)
• 50 g black olives (pitted)
• 100 g Celery Root
• 2 tbsp Rapeseed oil
• 2 untreated oranges
• 1 pinch nutmeg
• coarse Sea salt
• white pepper
• 1 tbsp chopped thyme
• 30 g almond kernels
• 20 g sunflower seeds
• 3 tbsp breadcrumbs
• 1 tbsp nutritional yeast
• 35 g vegan margarine
• 2 stems thyme

Instructions

1. 1.

   Wash and trim the fennel, leaving the stem intact. Slice the fennel into about 1 cm thick rounds. Peel the carrots and cut them in a fan shape. Blanch both in boiling salted water for about 3 minutes. Drain, shock with cold water, and let drain.

2. 2.

   Drain the olives and slice them into rings. Clean the celery root and grate it finely into strips.

3. 3.

   Preheat the oven to 200°C (Oven + fan). Brush an baking dish with 1 tbsp oil. Layer the fennel, carrots, olives, and sprinkle the celery on top.

4. 4.

   Wash the oranges hot, dry them, peel thinly, cut into fine strips, then squeeze out the juice. Mix this juice with the remaining oil, nutmeg, salt, pepper, and thyme, and pour over the vegetables. Pulse almonds and sunflower seeds in a blender. Combine with breadcrumbs, nutritional yeast, and a pinch of salt. Sprinkle on top of the gratin. Dot small pieces of margarine over it and bake for about 20 minutes.

5. 5.

   Serve garnished with orange strips and thyme.