🍽️ Crispy Vegetable Gratin with Feta

Name: Crispy Vegetable Gratin with Feta
Total time: 30 min
Yield: 4 servings
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; pepper (from the mill); cumin (ground); 150 g sheep's milk cheese

251 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

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
pepper (from the mill)
cumin (ground)
150 g sheep's milk cheese

Instructions

1. Thoroughly wash the fennel, carrots, spring onions, and kohlrabi.
2. Remove tough skins or ends of the vegetables and peel them if necessary.
3. Cut the vegetables into thin strips or slivers.
4. Peel the garlic clove and chop it into very small pieces.
5. Set the oven to 180 degrees Celsius using the top and bottom heat setting and let it preheat.
6. Heat oil in a large pan.
7. Add the chopped garlic and the prepared vegetables to the hot pan.
8. Sauté the mixture for 2 to 3 minutes until fragrant.
9. Deglaze the vegetables with the wine and the Pernod (an anise-flavored liqueur).
10. Season the pan contents with salt, pepper, and cumin to taste.
11. Transfer the warm vegetables into a baking dish.
12. Crumble the feta cheese evenly over the vegetables.
13. Place the baking dish into the preheated oven.
14. Bake the gratin for about 20 minutes until the cheese is golden brown.

Nutrition per serving

kcal: 251
Protein: 10 g · Fett/Fat: 15 g · Carbs: 17 g