Zucchini-fennel-celery-potato oven-baked vegetables

Ingredients for 4 servings:

• 2 fennel bulbs, diced
• 4 stalk(s) Celery, cleaned, halved, diced
• 2 zucchini, diced
• 5 large potatoes
• 100 g Emmental cheese, grated
• 1 onion(s), finely chopped
• 1 tbsp butter
• 2 tbsp sugar
• 2 tbsp olive oil
• 1 liter of water
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegetarian

Boil the potatoes in their skins the day before – whether floury or waxy, this recipe tastes good with all varieties. Peel and finely chop the cold potatoes and set aside. Bring the water to a boil with a teaspoon of salt. Blanch the finely chopped fennel and celery in boiling water for 5 minutes, then refresh with cold water. Sauté the finely chopped onion in a saucepan with a knob of butter and caramelize lightly with the sugar. Preheat the oven to 200°C (top/bottom heat). Arrange the finely chopped zucchini in an ovenproof dish. Then arrange the blanched fennel and celery on top. Add the finely chopped potatoes. Then scatter the caramelized onion pieces on top. Pour the olive oil over the potatoes and season generously with salt and pepper. Finally, sprinkle the grated Emmental cheese over the top. Bake in the oven for 25 minutes.