Fennel and carrot gratin

Name: Fennel and carrot gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Fennel Tuber; 500 g Carrots; 2 Spring onions; 7-10 Tbsp Salt; 30 g Walnut kernels; 2 Garlic cloves; 2 Eggs; 200 g Whipped cream; 7-10 Tbsp Pepper; 50 g grated medieval Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Fennel Tuber
500 g Carrots
2 Spring onions
7-10 Tbsp Salt
30 g Walnut kernels
2 Garlic cloves
2 Eggs
200 g Whipped cream
7-10 Tbsp Pepper
50 g grated medieval Gouda cheese
7-10 Tbsp Grease

Directions

1
Clean, halve, wash and slice the fennel. Clean and wash the carrots and spring onions. Cut carrots into slices, onions into rings. Cover the fennel and carrots and cook in little boiling salted water for 6-8 minutes. Drain the vegetables. Chop nuts coarsely.
2
Peel garlic, crush finely. Whisk with eggs and cream and season with salt and pepper. Layer vegetables in a greased casserole dish, pour leek onions, nuts and egg cream over them. Seal with aluminium foil and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 40 minutes. During the last 5 minutes remove the foil and sprinkle the grated cheese over the gratin. Finish cooking in the open pan