Informations supplémentaires
45 min.
|
508 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 350°F. Cut the fennel into small wedges or big slices. Thinly slice the carrot and onion. Chop the parsley and garlic. Drain and rinse the lentils.
2. Mix the cream
In a bowl, mix the cream with the mustard, garlic, Parmesan, crumbled broth cube, 1/3 2P | 1/2 3P cup of water, salt and pepper.
3. Mix the vegetables
Place the vegetables and lentils in a baking dish. Add salt and pepper. Mix together. Kids can make this step.
4. Cook the gratin
Add the cream to the vegetables. Bake in the oven for 45-50 minutes.
5. Add the panko
Set the oven to Broil. Mix the panko with a drizzle of oil. Add the panko on top of the gratin. Bake in the oven for 3-5 minutes until browned.
6. Plate your dish
Let the gratin rest 6-8 minutes before serving. Serve garnished with parsley. Bon appétit!
1unitFennel Bulb(s)
2unitOrganic Nantes carrot (s)
0.5unitYellow Onion(s)
1unitBrown Lentils
200mlCream 15%
15mlDijon Mustard
30gGrana Padano Cheese
120mlPanko Breadcrumbs
2unitGarlic Clove(s)
0.5unitFresh Italian Parsley
1unitVegetable Broth Cube(s)
What you need
baking dish, bowl
508 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
59g
20%
fat
22g
34%
cholesterol
64mg
21%
fiber
11g
44%
protein
22g
saturated
12g
60%
sodium
667mg
28%
sugar
11g
trans
0g