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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.
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Ingredients
Directions
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Preheat the grill.
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Clean fennel, steal and cut off the bottom.
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Season fine sprigs of fennel green.
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Cut fennel in half and hollow out a little.
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Fennel in plenty of water for 5 minutes, gently boil, rinse under cold water.
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Cut out chopped pieces of fennel.
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Goat cheese crumble and mix with shredded fennel.
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Stir in creamery sauce, crème fraîche, fennel green, mustard and vinegar.
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Fill the fennel tubers with cheese mixture and put them in a sauce dish.
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Fennel 15 min.
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Gratin under grill.
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Meanwhile, cook potatoes according to instructions.
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Serve fennel with potatoes..
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Nutrition
390Calories
Sodium12% DV285mg
Fat29% DV19g
Protein28% DV14g
Carbs13% DV40g
Fiber28% DV7g
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