Filled Fennel

Ingredients

• 300 g small potatoes
• 4 fennel bulbs
• 2 Garlic cloves
• 125 ml milk
• 2 tbsp butter
• 50 g freshly grated Gouda
• Salt
• Pepper (freshly ground)
• 200 ml vegetable broth
• 1 tbsp melted butter

Instructions

1. 1.

   Wash the potatoes and boil them unpeeled in a little water for about 20 minutes. Wash and trim the fennel, setting aside the tender green parts. Slice the bulbs lengthwise, remove some of the core and roughly cube it. Boil the fennel halves in salted water for 6-8 minutes until al dente, then drain, rinse with cold water and let them dry.

2. 2.

   Peel the garlic. Chop the fennel greens except a few tips for garnish.

3. 3.

   Heat the milk. Peel the potatoes, mash them with the milk and butter using a potato masher into a puree. Squeeze in the garlic, stir in the cheese and chopped fennel greens, season with salt and pepper, and fill the fennel halves with this mixture.

4. 4.

   Place the filled fennel halves side by side in a greased baking dish. Pour in the broth and distribute the remaining fennel flesh between them. Brush the potato filling with melted butter. Bake in a preheated oven at 200°C (middle rack) for about 25 minutes. Serve the filled fennel sprinkled with leftover fennel greens.