Beetroot and Fennel Gratin with Hazelnut Crust
Casserole
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This beetroot and fennel gratin with hazelnut crust is a vegetarian main course or festive appetizer, prepared in the Thermomix®. Beetroot, fennel and hazelnuts form the basis for this Mediterranean gratin. With a preparation time of 60 minutes, including 25 minutes of active work, the recipe yields 4 servings. Ideal for autumn and winter vegetable cuisine or as a side dish for Christmas.
Ingredients (10 ingredients)
-
500 g Beetroot tubers
-
2 Stück Fennel bulbs
-
4 EL Olive oil
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
100 g Hazelnuts, peeled
-
100 g Emmentaler cheese, grated
-
1 Bund Parsley
-
200 g Yogurt (lactose-free if necessary)
-
0.5 TL Turmeric
Preparation (9 steps)
Prepare beetroot and fennel
Preheat the oven to 180 °C top/bottom heat. Peel 500 g beetroot tubers and cut into thin slices with a slicer. Clean 2 fennel bulbs and cut into thicker slices.
Marinate vegetables
Place the sliced beetroot and fennel in a bowl. Add 3 tbsp olive oil, salt and pepper and mix well so that the vegetables are evenly marinated.
Prepare baking dish and layer vegetables
Grease a baking dish (approx. 25 x 20 x 5 cm) with 1 tbsp olive oil. Layer the marinated beetroot and fennel slices alternately in the baking dish.
Chop hazelnuts
Place 100 g peeled hazelnuts in the mixing bowl and chop for 5 sec/speed 5. If necessary, use the spatula to push down from the edge and repeat the process until the desired consistency is reached.
Prepare hazelnut-cheese mixture
Remove the chopped hazelnuts from the mixing bowl and mix in a bowl with 100 g grated Emmentaler cheese.
Bake gratin
Spread the hazelnut-cheese mixture evenly over the gratin in the baking dish. Place the baking dish in the preheated oven and bake for approx. 40 to 45 minutes until the cheese is golden brown.
Chop parsley
Wash and pat dry 1 bunch of parsley. Place the parsley in the mixing bowl and chop for 3 sec/speed 8. If necessary, use the spatula to push down from the edge.
Prepare yogurt dip
Remove the chopped parsley from the mixing bowl and mix in a bowl with 200 g yogurt (lactose-free if necessary) and 0.5 tsp turmeric. Season with salt and pepper.
Serve
Remove the finished gratin from the oven, let it cool briefly and serve with the yogurt dip.
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Tags
Allergens
- Milk (including lactose)
- Nuts: Hazelnuts
- Celery
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