Summary

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

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Instructions

1. Clean and wash the fennel bulbs. Halve and remove the inside (approx. 1/3 of the tuber) and finely chop.
2. 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.
3. 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
4. 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.
5. Sprinkle the finished bulb halves with fresh chives before serving
6. Preheat the oven to 230 degrees (convection 200 degrees). Bake on the middle shelf for about 10-15 minutes.