Vegetable casserole

Ingredients for 4 servings:

• 1 large onion(s)
• 1 small zucchini
• 1 bulb(s) of fennel
• 2 m.-sized carrot(s)
• 3 potatoes
• 1 tsp black pepper
• 1 tbsp vegetable stock powder
• 100 g sheep’s cheese
• 150 ml cream
• 2 tbsp breadcrumbs
• Butter for the mold

Instructions

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

with feta cheese crumbles

Peel the onion, carrots, and potatoes, and remove any damaged parts from the fennel and zucchini. Finely slice all vegetables. In a bowl, combine the onion, carrot, fennel, and zucchini slices with pepper and vegetable stock powder. Grease a casserole or tart dish with butter and add the vegetables. Arrange the potato slices fan-shaped over the vegetables. Pour over 50 ml of the cream. Mash the feta cheese with a fork and mix with the cream and breadcrumbs until crumbly. Sprinkle these over the potatoes. Preheat the oven to 180°C (top/bottom heat) and bake the casserole for about 20 minutes, then switch to bottom heat and bake for about 40 minutes.