Potato, Carrot and Fennel Gratin
peel potatos and carots
boil them in salted water
slice fennel in half, cut out the stem
slice the fennel
i keep the soft fennelgreenery to pimp my bechamel sauce
roast the fennel.
you can also boil the fennel together with the potatoes and the carrots, but i prefer to roast it. so the taste of the fennel is more intense
give it a tan
chop the herbs and the softfennel.
i used lemon basil, monk pepper, lovage and chives.
but every herb will work even dry one!
shred the cheese
pimp your bechamel souce (look at my recipies) with herbs
for a little edge i love to add mustard
but the vegetables in a heat-resistant dish
pour the sauce over
add the cheese
put it into the oven (180 Celsius) until the cheese have a nice brown colour
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.