Filter
Reset
Sort ByRelevance
CHEERON883
Fennel with cream and goat's cheese
A tasty French recipe. The vegetarian main course contains the following ingredients: fennel tubers, mini-jars (700 g), soft goat's cheese (eg Bettinne Blanc), crème fraîche pourable (200 ml), French mustard and balsamic vinegar.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the grill.
-
Clean fennel, steal and cut off the bottom.
-
Season fine sprigs of fennel green.
-
Cut fennel in half and hollow out a little.
-
Fennel in plenty of water for 5 minutes, gently boil, rinse under cold water.
-
Cut out chopped pieces of fennel.
-
Goat cheese crumble and mix with shredded fennel.
-
Stir in creamery sauce, crème fraîche, fennel green, mustard and vinegar.
-
Fill the fennel tubers with cheese mixture and put them in a sauce dish.
-
Fennel 15 min.
-
Gratin under grill.
-
Meanwhile, cook potatoes according to instructions.
-
Serve fennel with potatoes..
Blogs that might be interesting
-
40 minMain dishrosemary needles, pancetta, borlotti canned beans, cannellini canned beans, canned chickpeas, large onion, traditional olive oil, chicken broth tablet, dried pasta,gino d'acampos napolitan pasta with three-bean sauce -
25 minMain dishsticking potatoes, olive oil with basil, shallots, salt flakes, watercress, rucola lettuce, white cheese with olives and garlic in oil,on the plate baked potatoes with rucola salad -
45 minMain dishJerusalem artichoke, crumbly potato, sprig of rosemary, garlic, unsalted butter, fillet of the skewer, fresh blackberries, Blackberry jam, tap water,fried reef fillet with blackberry rosemary gravy and Jerusalem artichoke puree -
15 minMain dishwholegrain penne, frozen seafood, eggplant, anchovy fillets in canned oil, sugocasa cipolla e aglio, dry white wine, arugula,penne with seafood in tomato sauce
Nutrition
390Calories
Sodium12% DV285mg
Fat29% DV19g
Protein28% DV14g
Carbs13% DV40g
Fiber28% DV7g
Loved it