Fennel In Cheese Sauce
Even the ancient Romans cooked many fennel dishes. In Italy, fennel is on the menu in countless variations. Antipasti with fennel or fennel risotto are delicious meals. Finocchi con Panna e Parmigiano is a classic dish served in many restaurants in Verona. In France and Switzerland are similar dished were Fennel is cooked and served in a cheese sauce.
- 2 fennel bulb
- 1 tbsp avocado oil
- 1/4 cup gouda shredded
- 1/4 cup gruyer shreeded
- 1/3 cup water
- 1/4 tsp fennel seeds
- 1 tbsp white miso
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Wash and peel off the thick outer layer of fennel and keep them.
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Cut fennel into 10 mm thick slices
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Saute the slices in avocado oil the slices and carmelize them on both sides at medium heat. Remove from the pan and put aside.
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In the pan add shredded gouda and gruyere and some water. Stir over medium heat to dissolve the cheese in the liquid
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High-speed blending and Peeles of fennel
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Take the peels and cut them into pieces add 1 tbsp of white miso and 1/4 cup of water
Blend at high speed in a high-speed blender for 2 minutes
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Use the puree through a sieve to remove long fibers and add the thick liquid to the cheese sauce.
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Now add the fennel and simmer for another 10 minutes
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During the cooing process, some of the liquid will evaporate, and the other part thickens with the cheese.
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