Creamy Gratinated Fennel Slices
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tuber / s fennel
- 3 tablespoon lemon juice
- 130 g cream cheese
- 150 ml sweet cream
- 150 ml milk
- 1 egg (s)
- a bit salt
- some pepper
- 70 g butter
- 70 g breadcrumbs
- 2 teaspoons caraway seeds
- Oil for the mold
Print Recipe
Pin Recipe Instructions
- Cut the fennel bulbs into slices. Bring water to a boil in a large saucepan, pour in lemon juice. Put the fennel slices in the saucepan, blanch for 3 minutes and drain. Place in an oiled baking dish.
- Mix the cream cheese in a bowl until creamy. Add the cream, milk and the egg, mix well and season with salt and pepper. Pour the cheese mixture over the fennel bulbs.
- Melt one tablespoon of the butter in a small pan and roast the caraway seeds in it for about 2 minutes on a low flame. Scatter the caraway seeds over the fennel slices.
- Melt the remaining butter in another pan. Carefully brown the breadcrumbs in it over a low heat and then distribute on the fennel casserole.
- Bake in the preheated oven at 180 ° C top / bottom heat for about 30 minutes until the fennel is soft.
- We like to have a simple mashed potato or just baguette with the fennel.
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