Summary

Ingredients

• 500 g fennel
• 0.5 ½ bunch parsley
• 4 garlic clove (s)
• 150 g skimmed yourt
• 75 g parmesan cheese
• 100 g crème fraîche
• salt
• pepper
• 1 tablespoon lemon juice
• 2 tablespoons oil

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Instructions

1. Clean the fennel bulb, cut in half, wash and cut out the stalk. Then cut the halves into thin strips across the fibers.
2. For the sauce, puree parsley, garlic, yogurt, coarsely grated or crumbled parmesan, créme fraîche, salt, pepper, lemon juice and oil. Mix the fennel strips with the sauce and sprinkle with crushed fennel greens.
3. As a snack, the raw vegetable salad also tastes good with crispy, roasted wholemeal bread cubes that are turned in oil over medium to low heat and that are only sprinkled on top immediately before serving.