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Casseroles and savoury bakes
Settings: Step 1
Function: Steam cooking
Temperature: 100°C
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Settings: Step 4
Function: Full grill
Level 3
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Shelf level: 2
Fennel and carrot gratin
1
Gratin:
Clean the fennel and cut
into slices 1 cm thick. Peel the
carrots and slice with a serrated
knife. Cook the vegetables in a
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for settings).
2
Parmesan breadcrumb mix:
Cut the crusts off the bread
and dice.
3
Rub the orange peel over
the diced bread, pull the
leaves off the thyme sprig and
add them to the mix. Crush and
add the garlic, then mix in the
Parmesan.
4
Add the olives to the cooked
vegetables and season with
salt and pepper. Sprinkle the
breadcrumb mixture over the
vegetables, drizzle with melted
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settings).
Serves 4
Ingredients
Gratin:
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3 large carrots
Salt
Freshly ground pepper
12 green & 12 black olives
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Parmesan breadcrumb mix:
4 slices toasting bread
½ of an unwaxed orange
1 sprig of thyme
3 garlic cloves
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1 tbsp melted butter
