in Recipes

Fennel and Parmesan Cream

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Ingredients for 2 servings:

  • 2 bulbs of fennel
  • 1 tbsp lemon juice
  • 50 ml grated Parmesan cheese (1/4 cup with approx. 200 ml content)
  • 100 ml mascarpone (1/2 cup with approx. 200 ml content)
  • n. B. Butter for the mold
  • e.g. breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

refined

Clean the fennel, remove any tough roots, and finely chop. Pick the fennel greens, chop them finely, and set aside. Cook the fennel for about 10 minutes, then drain. Purée with a hand blender along with lemon juice, Parmesan, and mascarpone. Butter a baking dish, pour in the purée, and sprinkle with breadcrumbs and butter flakes. Bake in a preheated oven at 180°C (top/bottom heat) for about 10 minutes. Sprinkle with the fennel greens when serving. Goes well with fish or pork fillet.

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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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