Stuffed Fennel

Rating: 3.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For garnish:


Remove woody parts from the fennel, cut the bulbs in half lengthwise. Remove the inner parts from the fennel (can be used for a leaf salad). Soften the outer peelings in a little boiling salted water with a little juice of a lemon, then drain the peel from the shallot and chop finely. Clean the mushrooms and chop them. Heat light butter in a frying pan and sauté shallot in it. Add mushrooms to the frying pan and sauté. Sprinkle with flour, add salt, marjoram, cognac, pepper and sour cream.

Stir in some grated Sbrinz or Parmesan cheese, heat until hot. Spread the filling evenly in the fennel envelopes and pour into an ovenproof dish. Sprinkle the remaining Sbrinz or Parmesan on top. Bake in oven heated to 220 degrees for about 15 minutes.

Serve the stuffed fennel garnished with fresh sprigs of marjoram.

Dry white wine

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