John Myers
Baked Cream Fennel
The perfect baked cream fennel recipe with a picture and simple step-by-step instructions.
- 4 Pc. Fennel freshly sliced about 5 mm to 1 cm
- 2 tbsp Lemon juice
- 2 tsp Ground turmeric spice
- 60 g Butter + fat for greasing
- 125 g Cream cheese low in fat
- 1,5 dl Liquid cream
- 1,5 dl Milk
- 1 Pc. Beat the egg
- 1 pinch Freshly grated nutmeg
- 2 tsp Caraway seed
- 1 tsp Fennel seeds
- 60 g Breadcrumbs
- Salt – pepper – parsley to garnish – 4 cherry tomatoes
- Grated cheese
- Bring water (approx. 3 L) to a boil, add salt, turmeric and lemon juice, stir. Add the fennel slices, blanch for 2-3 minutes. Take out. Keep the stock, for a soup, for example, or … Put the fennel in a greased gratin dish.
- In a bowl, stir the cream cheese with the cream until smooth, mix the milk, beaten egg, nutmeg, salt and pepper together well. Pour over the fennel.
- Let the butter get hot in a pan, fry the caraway and fennel seeds lightly in it until they develop their aroma. Add breadcrumbs and fry lightly brown over low heat, stirring frequently, sprinkle over the fennel. Sprinkle with grated cheese.
- Bake in the oven preheated to 180 ° C for 25-30 minutes. Cover half of the time with aluminum foil. Sprinkle with parsley. I garnished each plate with 2 half cherry tomatoes and a sprig of parsley. There was also a Ticino roast (pork neck wrapped in bacon and peppered with rosemary.)
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