Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crumb topping
Fennel
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Crumb topping
In a bowl, mix the oil with all the other ingredients up to and including the chilli flakes, set aside.
Fennel
Blanch the fennel in boiling salted water for approx. 10 mins. Drain the fennel thoroughly, place in a bowl with the apples, lemon zest, salt and pepper, mix. Transfer the vegetables to the prepared dish. Combine the double cream and wine, pour over the vegetables, cover the dish with foil.
Bake
Approx. 45 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, remove the foil, cover the fennel with the crumb topping, return the gratin to the oven for approx. 20 mins. Remove the gratin and leave to stand for approx. 5 mins.
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