Stuffed Fennel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tuber / s fennel
- 180 g mushrooms
- 1 medium onion (s)
- 200 g processed cheese
- 0.5 ½ bun
- Vegetable broth
- Fat for the baking dish
- oil
Print Recipe
Pin Recipe 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.
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