Fennel and carrot gratin

Ingredients for 4 servings:

• 500 g carrot(s)
• 600 g potatoes
• 1 bulb(s) of fennel
• 1 ½ liters vegetable broth
• 1 large onion(s)
• 1 tbsp butter
• 100 ml milk
• 100 g cheese, grated
• 1 tsp mustard, sweet
• 1 tsp mustard seeds
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Cut the fennel into strips, peel and slice the carrots and potatoes. Cook the fennel, carrots, and potatoes in the broth for about 10 minutes, then drain, reserving 400 ml of broth. Peel and dice the onion, and sauté in the butter. Add the broth and milk, and bring to a boil briefly. Add half of the cheese and melt. Season with mustard and mustard seeds, and season to taste with salt and pepper. Arrange the vegetables in a gratin dish, pour the sauce over them, and sprinkle with the remaining cheese. Cook in a preheated oven at 180°C (160°C fan-assisted) for 25 to 30 minutes.