the caraway seeds give it a good savory kick, and the quick cream sauce makes it filling without being too heavy. I served this with garlic and avocado toast.
- 1 fennel bulb, sliced
- 1 med zucchini, sliced
- 1 small white onion, chopped
- 8 brussels sprouts, halved
- 3 oz jarlsberg cheese, grated
- 3/4 C milk
- 1 t caraway seeds
- 1 egg
- 1/2 C panko
- olive oil
preheat oven to 350.
toss the chopped vegetables with some olive oil, salt and pepper and then place in a baking dish.
whisk together the milk, egg, jarlsberg and caraway seeds, then pour over the vegetables.
sprinkle panko on top and bake in the oven for 25-30 minutes. put under the broiler for a few minutes at the end to brown the top.