Carrot and Fennel Gratin

Cut carrots into narrow slices, cut fennel bulbs (keep fennel green) lengthwise into narrow slices as well.

Bring lightly salted water to a boil, add carrots. After 2 min add the fennel slices and cook for another 3 min. Remove the vegetables from the water, drain well.

Chop the onion into small cubes. Heat the butter in a gratin dish, stir in the onion cubes until soft. Add the carrot and fennel slices and turn them in the fat to the other side. Sprinkle with juice of one lemon. Cut the processed cheese into slices and spread evenly over the vegetables.

Bake at 225 °C for 15 minutes. Sprinkle with the coarsely chopped fennel greens.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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