Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 tuber / s fennel, definitely with fingers and a bit green
- 30 g butter
- 100 ml cream
- Salt and pepper, for seasoning
Print Recipe
Pin Recipe Instructions
- Halve the fennel bulbs so that the cut surfaces are as large as possible. Place the tuber halves with the cut surface facing downwards in a large pan with a lid or in a roasting pan. Add the butter and pour the cream, season with salt and pepper.
- Bring to the boil on the stove top and then bake covered in the oven at 200 ° C for about 30 minutes, basting once. At the end there should be little and creamy liquid left.
- Serve with baguette, also as an accompaniment to fish.
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