Fennel Gratin with Pears

1. clean the fennel, put aside tender green with the lid closed. Cut tubers into 1/2 cm thick slices on a vegetable slicer. Cook in boiling hot salted water for 5 minutes, drain, rinse and drain.

Rinse, halve and core pears. Cut pears lengthwise into 1 cm thick wedges, mix on the spot with the juice of one lemon.

Dry the fennel. Grease a gratin dish (3 liters capacity).

Separate the eggs. Beat egg whites with 1 pinch of salt until stiff. Stir egg yolks, curd cheese and Gorgonzola, season with salt and season with pepper. Fold in the snow.

Mix half of the egg mixture with the fennel and pour into the mold. Spread the pears evenly over the top, and spread the remaining egg mixture over the top. 4.

Bake in the hot oven at 200 °C on the 2nd rack from the bottom for half an hour (gas 3, convection oven 170 °C). Cover after 20 minutes if necessary. Chop fennel greens and sprinkle over gratin. Serve with mashed potatoes.

Nutritional values

Fat in g: 20

Carbohydrates in g: 28

Preparation time

70 min

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