Fennel Stuffed
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tuber / n fennel
- 80 g carrot (s), finely dice
- 1 ginger, about the size a hazelnut, grated
- 15 g pine nuts
- 0.5 ½ bunch chives, finely chopped
- 100 g quark, lean
- 100 g mascarpone
- 20 g butter
- salt and pepper
- coriander
- some chives, roughly chopped (for decoration)
- 1 packet mozzarella, sliced, 0.5cm
Print Recipe
Pin Recipe Instructions
- Clean and wash the fennel bulbs. Halve and remove the inside (approx. 1/3 of the tuber) and finely chop.
- Put the fennel bulb halves in boiling salted water and cook for 4-5 minutes over medium heat. Then take it out and let it drain a little.
- Fry the chopped fennel, diced carrots and ginger in butter for about 7-8 minutes, then add the pine nuts and half of the chives and cook for another 2-3 minutes. Let the mixture cool down a little. Then stir in the quark, mascarpone cream and remaining chives. Season to taste with the spices
- Place the fennel bulbs on a baking sheet (with baking paper) or in a greased baking dish. Pour the vegetable mixture into the tubers and cover evenly with mozzarella. Season again with salt and pepper and then put in the oven.
- Sprinkle the finished bulb halves with fresh chives before serving
- Preheat the oven to 230 degrees (convection 200 degrees). Bake on the middle shelf for about 10-15 minutes.
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