Stuffed fennel
easy
60 mins
60 mins
Ingredients
- 1 medium onion
- 1 Carrot
- 1 small stick of leek (leek)
- 1 TABLESPOON Oil
- 125 g Green spelt
- 1/2 l Vegetable broth (instant)
- 2 Fennel tubers
- 7-10 Tbsp Salt
- 10 g Butter or margarine
- 1 TABLESPOON Wholemeal wheat flour
- 200 g Whipped cream
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1/2 bunch parsley, dill and chives
- 2 TABLESPOONS grated parmesan cheese
Directions
- 1
Peel and finely chop the onion. Clean, wash and finely dice the carrot and leek. Heat the oil in a pot and fry the vegetables in it. Add the green spelt and fry briefly. Deglaze with the broth, bring to the boil, cover and allow to swell at low heat for about 45 minutes.
- 2
Clean, wash and halve the fennel, hollow out a little and cook in salted water for about 10 minutes. Heat the fat in a pot and sauté the flour in it. Deglaze with the cream and boil well while stirring.
- 3
Season to taste with salt, pepper and nutmeg. Wash herbs, chop finely and stir in. Put the sauce into an ovenproof dish. Drain the fennel and put it in. Fill with the green spelt risotto and sprinkle with parmesan.
- 4
Bake under the hot grill of the oven. Garnish with fennel green.
More Delicious Recipes
