Roasted fennel with some parmesan and herbs on top + roasted zucchini & eggplant + zucchini, swe

I can't help myself. This week I am into fennel. It's aromatic, it's good! And after you try this recipe out, I am sure you will be too...so here we go:

WHAT DO YOU NEED:

Fennel

Zucchini

Sweet potato

White tofu

Eggplant

Eggs

Cream

Salt

Pepper

Curcuma

HOW TO DO THIS:

First cut some fennel into slices. Then place those slices to your roasting pan - add salt, pepper, cream, bread crumbs and parmesan and roast it until it's soft (on 160°C). Then do the same with zucchini and eggplant and roast them in the oven.

In a meantime grate zucchini and sweet potato and blend white tofu in your mixer. Once everything's grated and blended mix it in a bowl and add 1-2 eggs (depends on how much vegetable you have). Mix it, add some salt, pepper and curcuma and form the mixture into small flat cakes. Then fry those on a pan.

Voila!