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Fennel casserole with dumplings and cherry tomatoes

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Ingredients for 4 servings:

  • 600 g fennel
  • 500 g Knöpfle or Spätzle, from the refrigerated section
  • 250 g gratin cheese or other cheese
  • 100 g cherry tomatoes
  • 400 g whipped cream
  • 3 eggs, size M
  • 1 tbsp butter for the mold
  • Pizza seasoning

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

vegetarian

Cut the fennel into bite-sized pieces and blanch in salted water for about 8 minutes. Drain and toss with a little pizza seasoning. Place half in an ovenproof baking dish. Sprinkle with a little pizza seasoning. Add all the dumplings or spaetzle and season with more pizza seasoning. Add the remaining fennel to the dish and sprinkle with cheese. Whisk the eggs with the whipped cream and pour over the top. Bake in an oven preheated to 175°C (top/bottom heat) for about 50 minutes on the middle rack.

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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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