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Stuffed fennel
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
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Ingredients
for
8
- Ingredients
- 4 Fennel bulb (about 300 grams)
- salt
- freshly ground peppers
- 4 Tbsps lemon juice
- 1 Tbsp butter
- 1 Tbsp shallots
- 1 tsp fennel seeds
- 100 milliliters Tomato juice
- 2 Tbsps Whipped cream
- 5 Tomatoes
- 2 Tbsps Fresh herbs
Preparation steps
1.
Rinse, trim and cut fennel in half lengthwise. Remove inside layers of fennel and set aside. Cook outermost layers of fennel in salted boiling water with lemon juice, about 3 minutes. Rinse and drain.
2.
Finely chop reserved inner fennel pieces. Peel and finely chop shallots. In a pan, melt butter. Add shallots, fennel, fennel seeds, tomato juice and cream and cook 5 minutes. Remove from heat and let cool.
3.
Blanch tomatoes in boiling water for a few seconds, then rinse, peel, quarter and remove seeds. Cut tomatoes into small cubes and mix with chopped fennel mixture. Season with salt and pepper. Fill fennel halves with mixture and serve sprinkled with herbs.
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