John Myers
Fennel Stuffed
The perfect fennel stuffed recipe with a picture and simple step-by-step instructions.
- 3 Pc. Fennel bulbs
- 1 Pc. Lemon fresh
- 0,5 tsp Salt
- 250 g Minced meat
- 1 Pc. Onion
- 1 Pr Pepper
- 1 Pr Salt
- 1 Pc. Egg
- 1 Pr Caraway seed
- 10 g Butter
- 20 g Emmental
- Free the fennel bulbs from the stem, the green and the outer leaves …. divide and carefully hollow out ….. set the inside aside for the fennel salad … (see own recipe)
- Simmer the halved parts in salted water, to which the juice of a lemon is added, for about 10 minutes …..
- In the meantime, mix the minced meat with the chopped onions, the egg and season with salt, pepper and caraway seeds …
- preheat the oven to 180 degrees …
- Drain the fennel bulbs well over a sieve …
- butter a casserole dish well …. fill the finished minced meat into the fennel halves and place in the casserole dish ….
- approx. Bake in the oven for 20 minutes …..
- Put the emmental cheese in slices or grated over the minced meat and bake in the oven for another 8 minutes …..
- Serve as a side dish, but also as an intermediate dish or appetizer on a herb sauce …..
Facebook Comments