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