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120 recipes
Fennel and potato pie
ingredients
servings
6
Fennel
2 unit
Potatoes
3 unit
Chickpea flour
125 oz
Soy drink
250 fl oz
Extra virgin olive oil
to taste
Breadcrumbs
to taste
Chives
to taste
Nutmeg
to taste
Salt
to taste
Pepper
to taste
Side Dishes from world
Fennel and potato pie
Fennel and potato pie
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The fennel and potato pie is both a light main course and a delicious side dish perfect for holidays. Without dairy products and eggs.
preparation
step 1
Cook the potatoes, you can make them both boiled and steamed (cooking I prefer). Once ready, let them cool.
step 2
In a bowl combine the chickpea flour, salt, pepper, nutmeg and the aromatic herbs you prefer. Stir with a fork, adding the warm milk. Add the previously mashed potatoes.
step 3
Cut the fennel into thin slices and arrange them on two layers in a previously oiled baking dish.
step 4
Pour the potato and chickpea flour mixture over the fennel, then sprinkle with the breadcrumbs and a drizzle of oil.
step 5
Bake at 180 ° C for 25 30 minutes or until a nice golden crust has formed.
