For 4 people
Ingredients:
4 fennel bulbs
Salt
125g carrots
1 piece of ginger (approx. 1 cm)
30g butter
25g sunflower seeds
1 bunch of chives
150 g crème fraîche
125 g quark (20% fat)
freshly ground pepper
ground coriander
Salt water
some butter for the mold
Pot
Sieve
high pan
casserole dish
Preparation:
Wash, clean and halve the fennel bulbs. Then cut out the inside in a wedge shape and chop it into small pieces. Wash, clean and cut the carrots into cubes and chop and crush the ginger. Wash and finely chop the chives.
Now put the halved fennel bulbs in a pot with salted water, bring to the boil and let it boil for about 4 minutes. Then remove and drain in a sieve.
Put the butter in a pan and sauté the carrot cubes, crushed ginger and finely chopped fennel. Now add the sunflower seeds, the finely chopped chives and the crème fraîche and simmer over a low heat for about 10 minutes. Then let it cool down a little and only then stir in the quark.
Season the mixture with salt, pepper and coriander.
Grease a baking dish with a little butter. Place the fennel bulbs next to each other and pour or fill a little of the mixture onto each fennel bulb. Put the casserole dish in the oven and bake at approx. 250 degrees Celsius, top and bottom heat, for 15 minutes.
Well-seasoned rice goes wonderfully with the stuffed fennel.
Bon appetit.