Fennel gratin with carrots and salami

Name: Fennel gratin with carrots and salami
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1/2 Fennel Tuber; 1-2 (approx. 150 g) Carrots; 1 egg (size L); 75 ml low-fat milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 g low-fat salami in wafer-thin slices; 20 g low-fat grated cheese (17 % fat in dry matter)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1/2 Fennel Tuber
1-2 (approx. 150 g) Carrots
1 egg (size L)
75 ml low-fat milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 g low-fat salami in wafer-thin slices
20 g low-fat grated cheese (17 % fat in dry matter)

Directions

1
Clean the fennel, putting the green aside for garnishing. Wash the fennel and cut small ones. Peel, wash and slice the carrots. Whisk egg and milk and season with salt and pepper.
2
Halve the salami slices. Put the vegetables and salami in a small casserole dish, add egg-milk. Sprinkle gratin with cheese and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes.
3
Garnish gratin with fennel green and serve immediately.