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Fennel and minced meat gratin

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Ingredients for 4 servings:

  • 2 bulbs of fennel
  • 3 spring onions
  • 400 g minced meat, mixed
  • 2 tbsp oil
  • salt and pepper
  • 2 tbsp tomato paste
  • 200 ml vegetable stock
  • 80 g cheese, grated, 16%

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

WW – suitable, total 36 P, per portion 9 P

Clean and slice the fennel and cook in a little vegetable stock. Preheat the oven to 220°C. Clean, wash, and slice the spring onions. Fry the minced meat in oil, then season with salt and pepper. Then fry the spring onions. Add the tomato paste and the stock, and simmer for about 3 minutes. Layer the fennel and the minced meat in the dish, sprinkle with grated cheese, and bake in the hot oven for about 15 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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