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DANYLOVESMOM
Casserole with fennel and soft goat's cheese
Vegetarian oven dish with leek, whipped fennel tubers, soft goat cheese and potatoes.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the leek and cut into large pieces. Put side by side in the frying pan.
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Cut the butter into cubes. Spread the butter over it and let the leeks covered over for 15 minutes on low heat.
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Turn over once. Add the cream, pepper and salt and cook the leeks for another 5 minutes.
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Cut the fennel clean in 4 to 8 parts, keep it green.
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Boil the fennel in plenty of water with salt in 6-8 min. Until al dente. Drain in a colander.
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Grease the oven dish. Remove the leeks with a slotted spoon and put them together with the fennel in the baking dish.
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Scoop the cream from the frying pan over it. Crumble the goat cheese roughly.
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Place the oven dish in the middle of the oven and let the top turn golden brown in 25 minutes.
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Meanwhile, halve the potatoes. Boil for about 10 minutes.
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Cut the fennel green fine.
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Drain the potatoes and shake the rest of the butter, fennel green, pepper and salt. Serve the potatoes at the oven dish.
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Nutrition
605Calories
Sodium19% DV445mg
Fat66% DV43g
Protein32% DV16g
Carbs11% DV32g
Fiber44% DV11g
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