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Baked fennel with cream cheese sauce

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Ingredients for 4 servings:

  • 4 bulbs of fennel (800 g)
  • 2 cups cream cheese with French herbs (300 g)
  • pepper, black
  • 125 ml vegetable stock (=1/8 l)
  • 2 tbsp dry vermouth (Martini)
  • 30 g almonds, sliced ​​or hazelnuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C (350°F) or 160°C (320°F) fan-assisted, gas mark 3-4. Trim and wash the fennel, halve it lengthwise, blanch it in boiling water for 5 minutes, then remove and let it cool. Pull the individual layers of the fennel bulbs apart, spread them with 200g of cream cheese, and place them cut-side down in a shallow, ovenproof dish. Mix the remaining cream cheese with the vegetable stock and vermouth and spread it over the fennel. Finally, sprinkle the almonds or hazelnuts on top. Bake the fennel in the oven for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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