Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Acid, heat and alcohol stable
Smooth and creamy consistency in seconds
15
easy
Ingredients for 4 portions
4
Fennel head(s) 300 g each
500
ml
Clear vegetable stock
Salt
For the sauce
250
g
QimiQ Cream Base
1
Egg(s)
4
Tomato(es),
diced
4
tbsp
Flat-leaf parsley,
finely chopped
125
g
Cream cheese
80
g
Parmesan,
grated
Salt and pepper
Ground nutmeg
Butter,
for the baking tin
Bread crumbs,
for the baking tin
Method
1.
Pre-heat the oven to 220° C (top-heat).
2.
Slice the fennel lengthwise into strips and cook in the stock for approx. 5 minutes. Drain well and place into a greased oven-proof dish.
3.
For the sauce, mix the QimiQ Sauce Base, egg, tomato, parsley, cream cheese and half of the Parmesan together. Season with salt, pepper and nutmeg.
4.
Pour the sauce over the fennel and sprinkle with the remaining parmesan. Place in the hot oven and bake for approx. 15 minutes, or until golden brown (add the grill if required).
