Stuffed Fennel

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash and clean the fennel, put the greens aside. Halve the tuber lengthways and cut out the stalk. Cut out some fennel in the middle to make a small hollow.
Soak half the bun in a little vegetable stock. Peel the onion and cut into small cubes. Clean the mushrooms and cut into thin slices. Cut the inside of the fennel into small pieces like onions.
First fry the onions in a little oil until translucent. Then add the mushrooms, the inside of the fennel and the squeezed and torn bread roll and fry with it.
Meanwhile, cook the fennel halves in vegetable stock for about 5 minutes until they are firm to the bite. Then mix the processed cheese with some of the cooking water to create a creamy sauce.
Brush a baking dish with fat. Put in the fennel halves and fill with the mushroom and onion mixture. Pour the processed cheese sauce over the fennel (including the stalks).
Bake in the oven at 180 ° C for about 30 minutes until the cheese is slightly brown. In the meantime, chop the fennel greens and sprinkle over the fennel before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.