Fennel to milk
Instructions
Clean the fennel and cut each into 4 wedges.
Put fennel in pot with milk, butter and nut crumble.
Cover and bring to cooking If the preparation is too dry add a little hot water.
Finally add the chopped parsley and salt.
Sprinkle with the Parmesan cheese, stir and serve immediately.
Ingredients and dosing for 4 persons
- 4 fennel rounds
- 1 glass of full cream milk
- 30 g of butter
- Parsley
- 1/2 nut
- 2 tablespoons of grated parmesan cheese
- Salt