Summary

Ingredients

• 4 tuber / n fennel, (800 g)
• 2 cups cream cheese, with French herbs (300 g)
• Pepper, black
• 125 ml vegetable stock, (= 1/8 l)
• 2 tablespoon vermouth, dry, (martini)
• 30 g almond (s), rated or hazelnuts

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Instructions

1. Preheat the oven to 180 degrees or 160 degrees hot air, gas: 3-4.
2. Clean the fennel, wash it, cut it in half lengthways, blanch it in boiling water for 5 minutes, then remove it, leave to cool. Pull apart the individual layers of fennel bulbs, brush with 200 g of cream cheese, place with the cut surface facing down in a flat, fire-proof dish. Mix the remaining cream cheese with the vegetable stock and wormwood and spread over the fennel. Finally sprinkle the almonds or hazelnuts on top. Bake the fennel in the oven for about 30 minutes.