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Creamy Baked Fennel

Yogic.Chef's picture
I am crazy about the Creamy Baked Fennel. I never get tired of this wonderful and nutritious dish no matter how many times I have prepared it. Try this original Creamy Baked Fennel recipe for yourself!
Ingredients
  Fennel bulbs 2
  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)
  Salt 1 Teaspoon
  Chopped parsley 1 Tablespoon
Directions

Preheat the oven to 200°C/400°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.
Serve hot.

Recipe Summary

Cuisine: 
Indian
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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