Summary

Ingredients

• 4 tuber / s fennel, large ones with some cabbage
• some salt and pepper, from the mill
• 70 g butter
• 2 dl beef broth
• 6 tablespoon cheese, grated sbrinz

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Instructions

1. Preheat the oven to 220 degrees.
2. Remove the fennel and finely chop part of it to taste.
3. Clean, wash and halve the fennel bulbs. Put the fennel together with the fennel herbs in an oven-safe casserole with a lid, season with salt and pepper, spread 60 grams of the butter over the fennel, pour in the bouillon, then cover the whole thing and simmer in the oven on the lowest groove until soft.
4. Butter a gratin plate with the remaining butter. Switch the oven to top heat and take the fennel bulbs out of the oven, take them out of the stock and place on the buttered gratin plate, sprinkle with the cheese and bake briefly on high heat.