Summary

Ingredients

• 400 g fennel, weihed and prepared
• 50 g onion (s)
• 2 cloves garlic, approx.
• 2 tablespoon oil for frying
• 1 teaspoon fennel seeds
• 50 g parmesan rind, finely rated
• 75 g crème léère or crème fraîche
• some salt and pepper
• some lemon juice
• Olive oil for drizzling on

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Instructions

1. Roast the fennel seeds in a pan without fat until they are fragrant. Let cool and roughly grind.
2. Clean and quarter the fennel and cut out the hard stalk. Cut the quarters crosswise into thin strips, save the fennel green. Peel the onion and cut into strips. Peel the garlic cloves and press down with the broad side of a knife.
3. Heat the oil in a sufficiently large pan and briefly fry the vegetables, onions and garlic while stirring, do not brown. Put on the lid and simmer on reduced heat for about 20-30 minutes until the vegetables are soft. Stir in the fennel seeds and some freshly ground pepper and let cool.
4. Puree the vegetables with the parmesan and crème légère, season with salt and lemon juice and leave to steep in the refrigerator. Stir before serving and season if necessary.
5. Sprinkle with chopped fennel greens and drizzle with a little olive oil.
6. Serve e.g. as a crostini or finger food or as a dip with white bread, crackers or nachos.