John Myers
Ingredients for 2 servings:
- 4 bulb(s) fennel, save the fennel stock
- 2 slice(s) ham, cooked
- 1 onion(s)
- 1 tsp butter
- 1 tsp oil (rapeseed oil)
- 50 ml soy cream for cooking
- 30 g Parmesan, freshly grated
- e.g. instant vegetable broth (no flavor enhancers or hydrogenated fats!)
- some lemon(s) – zest, grated
- n. B. Salt
- n. B. Pepper, freshly ground
- e.g. nutmeg, freshly grated
- e.g. cayenne pepper
- 1 tsp cornstarch
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
WW-compatible
Clean the fennel and then quarter it, reserving the tender fennel greens. Cook the fennel quarters in boiling salted water for about 10 minutes until al dente. Peel and finely chop the onion, and sauté it in the butter and rapeseed oil until translucent. Deglaze with the fennel stock and soy cream, and stir in half of the grated Parmesan cheese. Season to taste with a little vegetable stock powder, grated lemon zest, salt, pepper, nutmeg, and cayenne pepper. Finally, add the fennel greens. Place the fennel quarters in a baking dish, arrange the sliced cooked ham on top, and pour over the sauce. Sprinkle with the remaining Parmesan cheese and bake at 175°C (top and bottom heat) for about 20-25 minutes. The sauce turned out a bit thin, but if you like, you can thicken it with a teaspoon of cornstarch soaked in cold water. Total: 8 points / 2 servings, 1 serving contains 4 points.
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