13. Etappe: Vegetable Bread with Mint – Gemüsebrot Mit Minzesauce

Rinse fennel and zucchini, trim ends. Cut fennel bulbs in half, remove stalk. Cut halves into slices. Also cut zucchini into slices. Halve shallots, cut into rings, mint leaves into tender strips.

Sauté zucchini, fennel and shallots in oil in separate frying pans. Remove from heat, cool. Put the vegetables in an ovenproof (ceramic) dish, not too big, about 10 cm high, in the following order: Zucchini – shallots – fennel. Press each layer until smooth. Sprinkle mint over zucchini and fennel layers, season lightly with salt and season with pepper. Cover with aluminum foil.

Cook in oven at 180 degrees for just under an hour. Cool. Refrigerate for at least 12 hours. To serve, carefully loosen vegetable bread from mold (invert). Cut into slices with a sharp kitchen knife.

For the sauce, pour the vinegar with 50 ml, water into a Reindl. Add mint, honey, sugar, cayenne pepper and a little salt. Bring to a boil. Do not forget to stir! Let it boil for 3 minutes. Cool. Season to taste with salt and freshly ground pepper.

Pour the sauce over the slices of vegetable bread. Serve with fresh baguette.

If you want a less fatty version, blanch the vegetables in lightly salted water. Now, however, grease the dish well with olive oil and lightly drizzle the top layer with olive oil. You can alternate the same way between g

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