Creamy baked fennel slices

Ingredients for 2 servings:

• 2 bulbs of fennel
• 3 tbsp lemon juice
• 130 g cream cheese
• 150 ml sweet cream
• 150 ml milk
• 1 egg(s)
• some salt
• some pepper
• 70 g butter
• 70 g breadcrumbs
• 2 tsp caraway seeds
• Oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Slice the fennel bulbs. Bring water to a boil in a large pot, add the lemon juice. Add the fennel slices to the pot, blanch for 3 minutes, and drain. Place in an oiled baking dish. In a bowl, cream the cream cheese until creamy. Add the cream, milk, and egg, mix well, and season with salt and pepper. Pour the cheese mixture over the fennel bulbs. Melt a tablespoon of the butter in a small pan and toast the caraway seeds over low heat for about 2 minutes. Sprinkle the caraway seeds over the fennel slices. Melt the remaining butter in another pan. Gently brown the breadcrumbs over low heat and then scatter them over the fennel casserole to finish. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes, until the fennel is tender. We like to serve the fennel with simple mashed potatoes or just a baguette.