Sign up for our newsletter

Get the latest updates, news and product offers via email

  • Lorem ipsum

Gratinated fennel puree

3 May 2024
by Aimée Kuntz

Fennel puree is one of the dishes that I have been making over and over again for years and that feels good in my belly. I like to gratinate the fennel puree with parmesan cheese (and pumpkin seeds). You can also replace this with vegan parmesan cheese or omit it completely for a vegan version.

I add nutritional yeast to the puree to create a "cheesy" flavor while using less cheese in the recipe. The turmeric, cumin and nutmeg are both very nice for the taste and good for digestion.

Serving tip: delicious with baked oyster mushrooms on the side.


Organic ingredients (about 4 servings)

  • 1 kg slightly floury red potatoes
  • 2 to 3 fennel bulbs
  • 1 vegetarian stock cube
  • 3 tablespoons nutritional yeast
  • 1 tablespoon of turmeric powder
  • 1 tablespoon ground cumin
  • pinch of freshly ground nutmeg
  • freshly ground black pepper to taste
  • optional: (vegan) grated parmesan cheese
  • handful of pumpkin seeds



  • Peel the potatoes and cut each potato into a few pieces of similar size
  • Place the potatoes in a large pan that fits a steam insert, with the potatoes just submerged in water. Add the stock cube to this. Bring to the boil (with a lid on the pan) and then reduce the heat so that it continues to simmer gently.
  • In the meantime, wash the fennel puree and cut into large pieces. Place the fennel puree in the steamer insert and place it on top of the potatoes. Cook for another 15 minutes.
  • In the meantime, heat the grill of your oven if you like to gratinate the fennel puree.
  • Drain the fennel and potatoes separately.
  • Puree the fennel thoroughly with a hand blender.
  • Mash the potatoes with a potato masher or squeezer. Do not use a regular hand blender, as this will break the starch molecules and make the structure of the puree strange.
  • Add the fennel puree, nutritional yeast, turmeric, cumin, nutmeg and black pepper to the mashed potatoes and stir.
  • Optional: Place the fennel-potato puree in an oven dish. Sprinkle with (vegan) parmesan cheese and pumpkin seeds. Gratinate in the oven under the grill for +/- 10 minutes. Tip: check occasionally whether it is going too fast to prevent burning.


Aimée Kuntz


Never ever again miss anything from our yoga blog?

Do you want to implement more yoga lifestyle habits, step by step? To become more relax and create & enjoy your ideal life by heart? To live according to your intention? Your pursuit of happiness? It is our goal to help you with this. 
SIGN UP FOR OUR NEWSLETTER and never again miss any of our yoga blogs again.

Be the first to comment...
Leave a comment
By using our website, you agree to the usage of cookies to help us make this website better. Hide this messageMore on cookies »