Vegetables in cheese sauce

Name: Vegetables in cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 4 Fennel tubers (about 150 g each); 1/2 l clear vegetable stock; 1 TABLESPOON Lemon juice; 150 g Cocktail tomatoes; 30 g Butter or margarine; 30 g Flour; 200 g Whipped cream; 200 ml Milk; 2 TABLESPOONS grated Emmental cheese; 7-10 Tbsp Pepper; 1 collar Chives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
4 Fennel tubers (about 150 g each)
1/2 l clear vegetable stock
1 TABLESPOON Lemon juice
150 g Cocktail tomatoes
30 g Butter or margarine
30 g Flour
200 g Whipped cream
200 ml Milk
2 TABLESPOONS grated Emmental cheese
7-10 Tbsp Pepper
1 collar Chives

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime, clean, wash and quarter the fennel. Cut out the stalks, chop the fennel greens. Fennel quarters in boiling broth, seasoned with lemon juice, cook for 12-15 minutes.
2
Clean, wash and halve the tomatoes. For the sauce, melt the fat and sweat the flour in it. Add 1/8 litre fennel stock, cream and milk while stirring constantly, bring to the boil. Stir in cheese. Season to taste with salt and pepper.
3
Warm up the tomatoes in it. Wash the chives, cut into small rolls except for a few tips for garnishing. Drain the potatoes. Arrange vegetables, potatoes and sauce on plates, sprinkled with fennel greenery and chives.