Creamy Baked Fennel
|Lemon juice||2 Tablespoon|
|Caraway seeds||2 Teaspoon|
|Butter/Margarine||25 Gram (10 Ounce)|
|Breadcrumbs||100 Gram (4 Ounce)|
|Fromage||7 Ounce (200 Grams)|
|Milk||150 Milliliter (5 Ounce)|
|Chopped parsley||1 Tablespoon|
Preheat the oven to 200Â°C/400Â°F/Gas mark 6.
Slice the fennel thinly, reserving the feathery fronds for garnishing.
Place the slices in a pan and pour the lemon juice over them.
Cover and steam over a medium heat for 5-10 minutes, until the fennel begins to soften.
Meanwhile, roast the caraway seeds in a frying pan over a high heat for a few seconds and then crush them slightly.
Heat the butter or margarine in a pan and fry the breadcrumbs over a medium heat until slightly browned.
Transfer the fennel to a 1.5 litre (21/2 pint) baking dish.
Beat together the fromage frais, milk, caraway seeds and salt, then pour the mixture over the fennel.
Sprinkle the breadcrumbs on top and then the chopped parsley.
Cover with foil and bake for 25-30 minutes, until the fennel is tender.