Stuffed fennel

Ingredients for 4 servings:

• 4 bulbs of fennel
• 80 g carrot(s), finely diced
• 1 ginger, about the size of a hazelnut, grated
• 15 g pine nuts
• ½ bunch chives, finely chopped
• 100 g low-fat quark
• 100 g mascarpone
• 20 g butter
• e.g. salt and pepper
• coriander
• some chives, roughly chopped (for decoration)
• 1 pack of mozzarella, sliced, 0.5 cm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean and wash the fennel bulbs. Halve them, remove the core (about 1/3 of the bulb), and finely chop. Add the fennel bulb halves to boiling salted water and cook for 4-5 minutes over medium heat. Then remove and drain slightly. Sauté the chopped fennel, diced carrots, and ginger in butter for about 7-8 minutes, then add the pine nuts and half of the chives and sauté for another 2-3 minutes. Allow the mixture to cool slightly. Then stir in the quark, mascarpone cream, and remaining chives. Season to taste. Place the fennel bulbs on a baking sheet (lined with parchment paper) or in a greased casserole dish. Stuff the bulbs with the vegetable mixture and cover evenly with mozzarella. Season again with salt and pepper, then place in the oven. Sprinkle the finished tuber halves with fresh chives before serving, if desired. Preheat oven to 230°C (200°C fan oven). Bake on the middle rack for about 10-15 minutes.