Summary

Ingredients

• 4 tuber / s fennel, save the fennel stock
• 2 slices ham, cooked

For the sauce:

• 1 onion (s)
• 1 teaspoon butter
• 1 teaspoon oil, (rapeseed oil)
• 50 ml soy cream for cooking
• 30 g parmesan, freshly rated
• Vegetable broth, instant, (without flavor enhancers and without hydrogenated fats!)
• some lemon (s) - zest, grated
• salt
• Pepper, freshly ground
• Nutmeg, freshly grated
• Cayenne pepper
• 1 teaspoon cornstarch

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Instructions

1. Clean the fennel and then quarter it. Retain the delicate fennel green. Cook the fennel quarters in boiling salted water for about 10 minutes until al dente.
2. Peel and chop the onion and sauté in the butter and rapeseed oil until translucent. Deglaze with the fennel stock and soy cream and stir in half of the grated Parmesan. Season to taste with a little vegetable stock powder, grated lemon zest, salt, pepper, nutmeg and cayenne pepper. Finally add the fennel green.
3. Place the fennel quarters in a baking dish, spread the slices of boiled ham cut into pieces on top and pour the sauce over them. Finally sprinkle with the rest of the parmesan and bake at 175 ° C top and bottom heat for about 20-25 minutes.
4. The sauce has become a bit thin, if you like it you can thicken it with a teaspoon of cornstarch soaked in cold water.
5. A total of 8 p. / With 2 servings, 1 serving has 4 p.