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The war brought significant changes, with meal recipes shifting to incorporate cheaper, locally-sourced ingredients. By 1941, the original recipe for fenchel-kartoffelauflauf reflects the remnants of regular German fare. However, the availability of food quickly diminished, leading to a reliance on more base ingredients like rye flour—often substituting what would have traditionally been made with wheat.
Cooking the Fennel and Potato Casserole
Preparing this casserole involves several steps:
- Ingredients: The casserole requires fennel bulbs, potatoes, milk, egg, flour, yeast flakes, caraway seeds, and salt. Modern adaptations may even include cheese for added moisture—something the wartime version lacked.