Fennel dip

Ingredients for 1 servings:

• 400 g fennel, prepared and weighed
• 50 g onion(s)
• 2 cloves garlic, approx.
• 2 tbsp oil for frying
• 1 tsp fennel seeds
• 50 g Parmesan rind, finely grated
• 75 g crème légère or crème fraîche
• some salt and pepper
• some lemon juice
• n. B. Olive oil for drizzling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dip or spread for crostini

Roast the fennel seeds in a pan without fat until fragrant. Let cool and then coarsely grind. Trim the fennel, quarter it, and remove the tough stalk. Cut the quarters crosswise into thin strips, reserving the fennel greens. Peel the onion and also cut it into strips. Peel the garlic cloves and press them down with the broad side of a knife. Heat oil in a sufficiently large pan and briefly fry the vegetables, onion, and garlic, stirring constantly; do not brown. Cover and simmer over reduced heat for about 20-30 minutes, until the vegetables are soft. Stir in the fennel seeds and some freshly ground pepper and let cool. Purée the vegetables with Parmesan and crème légère, season with salt and lemon juice, and let stand in the refrigerator. Stir to combine before serving and season to taste. Sprinkle with chopped fennel greens and drizzle with a little olive oil. For example, serve as crostini or finger food or as a dip with white bread, crackers or nachos.