The perfect pair of baked fennel is parmesan cheese, together they turn into an amazing casserole with a bright taste with many shades that complement garlic and mustard. And give cream casserole creaminess and delicate texture. Serve gratin from fennel to any meat dishes and enjoy its unusual вкусом. 
Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. l (75 gr.) Butter
- 2 finely chopped fennel roots
- 1 tbsp. coarsely grated parmesan
- 1 clove garlic, minced
- 1 tbsp. l mustard
- 2 tbsp. fat cream
Recipes with similar ingredients: butter, fennel onion, parmesan cheese, garlic, mustard, cream
Recipe preparation:
- Preheat the oven to 175 ° C. Butter the mold to casseroles 22 x 32 cm. Add fennel, parmesan, garlic and 1/4 tsp salt and mix.
- Mix mustard with fat cream and pour over this mixture. fennel. Bake for about 1 hour until the casserole boils and covered with a golden crust.
