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Fennel Stuffed with Potato Purée
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 1 hr 5 mins
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Ingredients
for
4
- Ingredients
- 600 grams starchy potatoes
- salt
- 2 large Fennel bulb
- 200 milliliters milk
- 4 Tbsps butter
- 1 shallot
- 2 handfuls fresh Fresh herbs (such as, parsley, chives or wild garlic)
- freshly ground peppers
- freshly grated Nutmeg
- 80 grams Gorgonzola
- 30 grams Parmesan grater
Preparation steps
1.
Peel the potatoes and boil in salted water for about 30 minutes until tender.
Meanwhile, rinse and brush the fennel, remove the fennel leaves, halve the tubers, scoop out the core and chop. Chop the fennel leaves.
2.
Rinse the herbs, shake dry and chop together with the small fennel leaves.
Sweat the shallots with the chopped fennel in some butter and mix with the herbs into the purée. Season with a little salt, pepper and nutmeg.
3.
Blanch the fennel halves in salted water for 5 minutes. Remove with a slotted spoon and drain.
Crumble the gorgonzola.
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