Fennel au Gratin


4 bulbs of fennel
1/2 cup instant stock
1/2 cup white wine
3 oz/100 g mozarella cheese
2 oz/50 g grated parmesan
2 oz/50 g unsalted butter
freshly grated pepper
Cooking time 45 minutes
Approx. 250 kcal = 1046 kj


Wash the fennel bulbs thoroughly (prise apart with your hands to make sure that any dirt stuck between the leaves is removed), cut them in half lengthwise and place them in the moistened RÖMERTOPF. Pour in the stock and the wine and close the lid. After 30 minutes, cover with slices of mozarella cheese, sprinkle with the parmesan and knobs of butter and season generously with fresh grated pepper.

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