Baked Cream Fennel

1. boil water in a saucepan and add juice of one lemon and fennel. Blanch for 2-3 minutes, drain and place in a greased ovenproof dish.

2. mix cream cheese in a baking bowl until smooth. Add whipped cream, milk and beaten egg and mix well. Season well with salt and freshly ground pepper and pour over the fennel mold.

3. Melt 15 g of butter in a small frying pan and fry the caraway seeds gently for 1 to 2 minutes until they release their aroma. Sprinkle over the fennel.

Melt remaining butter in a frying pan. Add bread crumbs and sauté over low heat, stirring frequently, until light brown. Sprinkle evenly over fennel.

Bake in the heated oven for 25 to 30 minutes at 180 °C /gas mark 4 until the fennel is cooked. Serve immediately garnished with fresh parsley.

Fennel tastes fantastic in this caraway cream sauce. A crunchy coating of breadcrumbs gives an interesting texture.

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