Leek and fennel casserole

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 1 large fennel
• 350 g potatoes
• 2 tbsp lemon juice
• 30 g butter, vegan substitute if needed
• 40 g spelt flour
• 300 ml milk, e.g. almond milk, coconut milk
• 250 ml vegetable stock
• salt and pepper
• Nutmeg, freshly grated
• 50 g almond flakes for sprinkling

Instructions

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

vegetarian/vegan

Clean the leeks, halve them lengthwise, and cut them into 10 cm pieces. Clean the fennel, halve them, cut each half into thirds, and remove the core. Cook the potato slices, fennel, and leeks in a perforated steamer at 100 degrees Celsius for 8-9 minutes, then add a little salt. Alternatively, cook in salted water for 8 minutes. Heat the butter and add the flour. Gradually add the milk and stock, bring to a boil, and season generously with lemon juice, salt, pepper, and nutmeg. Preheat the oven to 200 degrees Celsius (convection oven). Layer the vegetables in the baking dish. Spread the sauce evenly over the vegetables, sprinkle with flaked almonds if desired, and bake in the oven for about 20 minutes until golden brown.