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🍽️ Crispy Fennel-Carrot-Pear Gratin with Cheese

145 kcal · 30 min · 4 servings

Ingredients

• 220 g fennel bulb(s)
• 120 g carrot(s)
• 90 g pear(s) (about half a pear)
• 100 ml water
• 2 pinch(es) salt
• 10 g butter for the dish
• 75 g cheese, grated (mix of mozzarella, Edam and cheddar)

Instructions

1. 1. Remove any wilted outer leaves from the fennel and cut off the tough bottom stem. Set aside the green fennel fronds for garnish, if available.
2. 2. Slice the fennel into 2 mm thick slices using a vegetable peeler or mandoline.
3. 3. Peel the carrots and slice them into 1 mm thick rounds.
4. 4. Place the fennel and carrot slices in a pan and cover them with water.
5. 5. Season the water generously with salt and bring the pan to a boil.
6. 6. Reduce the heat, cover the pan, and let the vegetables simmer gently for 5 minutes.
7. 7. Remove the core from the pear and cut it into quarters.
8. 8. Slice the pear quarters into approximately 3 mm thick slices.
9. 9. Grease a baking dish lightly with butter.
10. 10. Transfer the drained vegetables, including the cooking liquid, into the prepared dish.
11. 11. Distribute the pear slices evenly over the vegetables.
12. 12. Sprinkle the cheese generously over everything.
13. 13. Preheat the air fryer to 160 °C in baking mode.
14. 14. Place the baking dish in the air fryer and bake the gratin for 10 minutes.
15. 15. Remove the gratin from the air fryer and garnish it with the reserved fennel fronds.

Nutrition per serving

• kcal: 145
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 15 g