Recipe search|Sign in
Back

easy &quick

Baked Fennel

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Smooth and creamy consistency in seconds

Difficulty

easy

Baked Fennel
Baked Fennel

Ingredients

For 8 portions

  • 8

    Fennel head(s) 300 g each

  • 1000ml

    Clear vegetable stock

  • Salt

  • For the sauce

  • 500g

    QimiQ Cream Base

  • 2

    Egg(s)

  • 8

    Tomato(es), diced

  • 8tbsp

    Flat-leaf parsley, finely chopped

  • 250g

    Cream cheese

  • 160g

    Parmesan, grated

  • Salt and pepper

  • Ground nutmeg

  • g

    Butter, for the baking tin

  • Bread crumbs, for the baking tin

Preparation

  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).
Some doughy looking food

Fancy more recipes?

Subscribe to our newsletter with the latest recipes, techniques and much more.

Every new registration takes part in the competition for a QimiQ cookbook.