Summary

Ingredients

• 4 tuber / s fennel
• 1 carrot (s)
• Vegetable broth, grained
• 1 clove garlic
• 1 scoop mozzarella
• 4 tablespoon parmesan, roughly sliced
• 2 tablespoon heavy cream
• Pepper, freshly ground
• Herbal cream cheese

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Instructions

1. Remove the hard outer leaves from the fennel bulbs, cut off the stalk, divide the bulb and pluck into individual leaves (save the fennel green!). Bring the water with the granular broth to the boil and cook the fennel in it until al dente, this takes a few minutes. At the end, briefly add the carrot cut into fine strips and let cook at the same time (I always cut the carrot into fine strips with the peeler).
2. Put the vegetables in a shallow casserole dish and pour some of the stock over them. Grind the pepper over it, sprinkle the squeezed garlic and some fennel green over it, pour the cream and, if necessary, a few flakes of herbal cream cheese over it, cover with grated mozzarella and Parmesan.
3. Bake in a hot oven at 200 ° C top / bottom heat for approx. 10 minutes until the cheese melts and is lightly browned.
4. Also tastes good with other cheese, depending on what you have in the house.
5. Serve with a baguette as a starter or with potatoes and salad as a main course.