Fennel, turnips and potatoes topped with goat cheese

Ingredients for 2 servings:

• 1 bulb(s) of fennel
• 2 turnips
• 3 m.-sized potatoes
• 2 garlic cloves
• 1 goat cheese
• e.g. Parmesan, grated
• Salt
• pepper
• olive oil
• e.g. vegetable broth
• 2 tbsp crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Remove the stalk from the fennel bulb, save the fine green parts, detach the leaves, and cut them into long pieces. Clean the turnips, peel them lightly, halve them once, and slice them thinly with a slicer. Peel the potatoes and slice them thinly with a slicer. Heat olive oil in a pan and add all the vegetables. Press 2 cloves of garlic and add them, fry until crisp, and season with salt and pepper. Pour in the vegetable stock and simmer until everything is cooked but still firm to the bite. Lightly drizzle a baking dish with olive oil, add all the vegetables, and add a little of the vegetable stock. Thinly slice the goat cheese and arrange them on top. Spread 2 tablespoons of crème fraîche on top, sprinkle with Parmesan, tear the tender fennel greens, and arrange them on top. Bake in the oven at 200 degrees for about 1/2 hour until the cheese has melted and turned slightly golden brown!