in Recipes

Fennel bulbs in spicy cream sauce

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Ingredients for 4 servings:

  • 4 bulb(s) of fennel, with “fingers” and some green
  • 30 g butter
  • 100 ml cream
  • n. B. Salt and pepper, for seasoning

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Starter or side dish to the main course, easy to prepare and cook alongside

Halve the fennel bulbs to create the largest possible cut surface. Place the bulb halves cut-side down in a large, lidded pan or roasting tin. Add butter and cream, season with salt and pepper. Bring to a boil on the stovetop, then cover and bake in the oven at 200°C for about 30 minutes, basting once. Only a small amount of creamy liquid should remain at the end. Serve with baguette, or as a side dish with fish.

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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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