Fennel and sweet potato gratin

Ingredients for 1 servings:

• 3 bulb(s) fennel, large
• 1 sweet potato(s)
• 1 pepper, red
• 1 bunch of spring onions
• 2 cloves garlic
• some vegetable broth, instant
• 2 tbsp crème fraîche
• e.g. salt, (Himalayan)
• n. B. Pfeffer
• 2 tbsp cheese, grated
• 1 tbsp olive oil
• a few stalks of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel, wash, and slice the fennel and sweet potato. Briefly roast the spring onions and greens, chili peppers, and garlic cloves in olive oil. Add the fennel and sweet potato, sprinkle with vegetable powder, and deglaze with a little water. Simmer for about 20-25 minutes. Season to taste with pepper and Himalayan salt. If there’s too much liquid, drain it and use it for something else. Stir in the crème fraîche and transfer everything to an ovenproof dish. Sprinkle with grated cheese and bake in the oven at 200°C. Serve on plates and garnish with parsley.