Fennel with chopped tomato topping

Ingredients for 2 servings:

• 2 bulbs of fennel
• 4 stalk(s) Celery
• 200 g vine tomatoes, small
• 300 g minced meat, beef or mixed
• 1 cup light cream
• 1 small shallot(s)
• 1 clove(s) garlic
• 1 dash of Aceto balsamico bianco
• 2 tsp Italian herbs, frozen
• 50 g Gouda or Parmesan
• 1 tbsp olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

with celery and a subtle hint of cumin

Clean the fennel and trim any woody, green stems. Reserve the fennel greens. Quarter the fennel and remove the stalk. Wash the celery and remove any strings. Cut into 3-4 cm pieces. Cook the fennel and celery in salted water for about eight minutes. Then reserve some of the cooking water and place the fennel and celery in a casserole dish. Peel and quarter the tomatoes. Finely chop the shallot and finely chop the garlic, or press it later. Fry the minced meat in olive oil until crumbly. Add the onion, garlic, Italian herbs, and tomatoes and simmer for 2-3 minutes. Deglaze with crème légère and season with salt, pepper, half a teaspoon of cumin, and a dash of balsamic vinegar. Reduce the liquid slightly and, depending on the desired consistency, add a little of the fennel cooking water. Finely chop the reserved fennel greens and stir in. Pour everything over the fennel and celery mixture and grate the Gouda or Parmesan cheese over the top. Bake the casserole for 15 minutes at 180 degrees Celsius.