Halve the fennel bulbs, cut out the stalk and cut the fennel into fine strips. Clean the leek and cut into strips. Bring the vegetable stock to a boil and first cook the fennel for about 4 minutes. Then add the leek and cook for another 3 minutes.
Strain and save the vegetable water.
Melt the butter in the pan, sweat the flour in it lightly and deglaze with enough vegetable stock to create a creamy sauce. Use the whisk to stir in the two processed cheese corners until they have melted. Season to taste with caraway seeds, nutmeg, salt and pepper. Add the vegetables and briefly heat up again. If you want, you can refine the vegetables with a little cream.
These vegetables are a very good accompaniment to potatoes and pan-fried foods, but they also taste delicious with wide ribbon noodles.
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