Fennel and celery oven-baked vegetables with potatoes

Ingredients for 4 servings:

• 1 large fennel bulb(s)
• 2 stalk(s) Celery
• 500 g potatoes
• 150g Gorgonzola
• 100 g grapes, light and/or blue
• 100 g pine nuts
• 3 tbsp oil
• salt and pepper
• 1 lemon(s), untreated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple, quick, vegetarian

Preheat the oven to 200°C (top/bottom heat). Wash the potatoes thoroughly and halve or wedge them, depending on their size. Clean and dice the fennel bulb and celery. Grate the lemon zest. Place the potatoes and vegetables in a baking dish with oil, lemon zest, salt, and pepper and mix well. Then bake in the hot oven for about 35 minutes. In the meantime, lightly toast the pine nuts in a dry pan, wash the grapes, and dice the Gorgonzola. After 35 minutes, scatter the cheese, grapes, and pine nuts over the vegetables and bake in the oven for another 10 minutes. For non-vegetarians, a briefly roasted piece of meat goes particularly well with this dish, as does a well-chilled glass of dry white wine. Tip: Instead of pine nuts and Gorgonzola, you can substitute other nuts and cheeses.