Fennel, carrots and pears topped with cheese

Ingredients for 1 servings:

• 220 g fennel bulb(s)
• 120 g carrot(s)
• 90 g pear(s), about half a pear
• 100 ml water
• 2 pinches of salt
• 10 g butter for the mold
• 75 g grated cheese (mix of mozzarella, Edam and Cheddar)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

from the air fryer with baking program

Remove any bad layers and the bottom part of the fennel, or trim them off. Set aside any greens. Slice the fennel into 2 mm thick slices using a slicer. Peel the carrots and slice them into 1 mm thick slices. Place all the slices in a pan with water and salt, cover, and bring to a boil. Then simmer for 5 minutes. Grease a baking dish with butter and spread the vegetables and liquid in it. Core the pear, quarter it, and cut the quarters into approximately 3 mm thick slices. Arrange the slices on top of the vegetables and sprinkle with the cheese. Bake this casserole in the preheated air fryer at 160 °C (bake function) for 10 minutes. Garnish the finished casserole with the fennel greens. Note: I was very sparing with the spices again. Just a little salt. The cheese adds enough flavor. I didn’t want to overpower the fennel’s natural flavor. If you like, season with more salt and perhaps add a little pepper.