John Myers
Ingredients for 4 servings:
- 100 g Parmesan cheese, in one piece
- 550 g fennel
- 6 slice(s) cheese
- 150 ml water
- 100 ml milk
- 1 vegetable stock cube
- 500 g boiled potatoes, cook
- chives
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Prepared in the Thermomix 21 – loses its typical fennel flavor due to milk cooking
Drop the Parmesan through the lid opening onto the rotating blade – turbo speed – chop and transfer. Clean the fennel and cut into thin slices, then layer them alternately with the sliced cheese in the simmering basket. Add the water, milk, and vegetable stock cube to the mixing bowl – attach the simmering basket and cook for 24 minutes at 100°C. Transfer the fennel to a bowl. Add the grated Parmesan to the mixing bowl, stir in for 20 seconds at speed 6, and pour over the fennel. Serve with boiled potatoes, butter flakes, chives, and salt.
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