Fennel and Tomato Casserole

Rinse and clean the fennel bulbs, cut the greens into small pieces and set a small amount aside. Cut the bulbs into slices about 5 mm thick. Bring vegetable soup to a boil in saucepan and cook fennel slices in it over medium heat with lid closed for approx. 8 min, pour off and drain, collecting clear soup.

Rinse tomatoes and cut into thick slices. Grease gratin dish with butter. Layer fennel and tomato slices and pour about 1 cup of vegetable soup over them.

Mix crème fraîche and whipping cream in a saucepan. Remove the skin from the garlic, squeeze it and add it. Add Gouda cheese, stir at low temperature until creamy, then remove from heat, mix in egg yolks, season with nutmeg, salt, pepper, vinegar and sugar.

Pour the sauce over the vegetables and cover the dish with aluminum foil.

Bake in heated oven (200 degrees ) for 15-20 min. To serve, sprinkle the casserole with chive rolls and chopped fennel greens.

Our tip: Fresh chives are much more aromatic than dried ones!

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