Stuffed fennel
easy
60 mins
60 mins
Ingredients
- 200 g Oats (whole grain)
- 1 medium onion
- 1 medium-sized carrot
- 2 large fennel bulbs
- 2 TABLESPOONS Oil
- 1/8 l clear broth (instant)
- 7-10 Tbsp Salt
- 100 g medieval Gouda cheese
- 150 g Fresh cream
- 150 g ripened cream
- 7-10 Tbsp coarse pepper
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp Lemon
Directions
- 1
Wash oats, soak overnight in cold water. Peel and finely chop the onion. Peel, wash and chop the carrot. Clean and wash the fennel, put some green aside. Remove 4 leaves from each fennel bulb.
- 2
Chop the remaining fennel finely. Drain the oats. Heat oil in a pot. Sauté oats, diced fennel, onion and carrot in it. Add stock, bring to the boil, cover and cook over medium heat for 15 minutes.
- 3
Bring salted water to the boil. Steam fennel leaves for 5 minutes. Grate cheese coarsely. Take out the fennel and let it drain. Mix oat-vegetable mixture with the cheese. Fill fennel leaves with it. Put the fennel mussels into an ovenproof dish and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 10 minutes.
- 4
Mix crème fraîche, lemon juice and sour cream. Season with salt and pepper. Arrange the fennel with some sauce on plates. Garnish with lemon and fennel green. Add the rest of the sauce extra.
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