in Recipes

Carrot gratin with fennel and turkey breast

updated

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Ingredients for 4 servings:

  • 1 onion(s), chopped
  • some olive oil
  • 750 g carrot(s), quartered
  • 300 g potatoes from the previous day, quartered
  • 300 g fennel
  • 250 ml vegetable stock
  • 150 g cream
  • some salt and pepper
  • 150 g smoked turkey breast
  • 100 g cheese (Gouda or Emmental), grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Slice the fennel into strips and sauté the onion in olive oil. Add the carrots and fennel to the onions and braise. Add the vegetable stock and cream and simmer until the vegetables are soft. Add the potatoes from the previous day and season the vegetables with the spices. Transfer to a baking dish, fold in the turkey breast, and sprinkle with the cheese. Bake at 200°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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