Fennel puree

Fennel puree 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Sauté the fennel into thin slices in the butter, cover with milk and bake for 45 minutes, stirring often, until they are nearly undone.

Add salt, pepper and season with grated Emmenthal cheese.

Calories calculation

Butter (301)
Fennel (128)
Grated emmenthal cheese (386)
Milk (20)
Pepper (1)
Salt (1)

Calories amount per person:

209

Ingredients and dosing for 4 persons

4 fennel
40 g of butter
1 dram of milk
Salt
Pepper
Grated emmenthal cheese

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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