Summary

Ingredients

• 2 tuber / s fennel
• 1 tablespoon lemon juice
• 50 ml parmesan, grated (1/4 cup with approx. 200 content)
• 100 ml mascarpone (1/2 cup with approx. 200 content)
• Butter for the mold
• breadcrumbs

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Instructions

1. Clean the fennel bulbs, remove the hard root base, and cut into small pieces. Pluck the fennel fronds, cut into small pieces, and set aside.
2. Bring water to a boil over high heat, add the fennel pieces, and cook for 10 minutes. Drain well.
3. Using a hand blender, puree the drained fennel with the lemon juice, parmesan, and mascarpone until smooth.
4. Butter a baking dish. Pour the puree into the dish, sprinkle breadcrumbs over the top, and dot with butter flakes.
5. Bake at 180 °C (350 °F) with top and bottom heat for 10 minutes until the top is golden.
6. Sprinkle the reserved fennel fronds over the top just before serving.