Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Melt the remaining butter in another pan. Carefully brown the breadcrumbs in it over a low heat and then distribute on the fennel casserole.
5. Bake in the preheated oven at 180 ° C top / bottom heat for about 30 minutes until the fennel is soft.
6. We like to have a simple mashed potato or just baguette with the fennel.