Fennel in cheese sauce

Name: Fennel in cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 180 g peeled potatoes; 7-10 Tbsp salt, white pepper; 150 g cleaned fennel; 7-10 Tbsp ou poireau; 4-6 Tbsp Vegetable broth (instant); 50 g polished cherry tomatoes; 4-6 Tbsp milk (1,5 % fat); 7-10 Tbsp pan-niche binder; 2 tablespoons (20 g) grated; 7-10 Tbsp Cheese; 7-10 Tbsp Chives

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

180 g peeled potatoes
7-10 Tbsp salt, white pepper
150 g cleaned fennel
7-10 Tbsp ou poireau
4-6 Tbsp Vegetable broth (instant)
50 g polished cherry tomatoes
4-6 Tbsp milk (1,5 % fat)
7-10 Tbsp pan-niche binder
2 tablespoons (20 g) grated
7-10 Tbsp Cheese
7-10 Tbsp Chives

Directions

1
Boil the potatoes in salted water for about 20 minutes
2
Wash the fennel and cut into slices (leek into rings). Possibly chop fennel green. Steam fennel slices covered in vegetable stock for about 10 minutes
3
Wash and halve the tomatoes. Lift the fennel out of the stock. Pour milk into the stock, bring to the boil and thicken. Add cheese and melt in it. Season to taste with pepper and salt if necessary
4
Heat fennel slices and tomato halves in the sauce. Wash the chives and cut into fine rolls
5
Drain the potatoes. Serve with vegetables and cheese sauce. Sprinkle with chives and possibly fennel green