Sautéed Fennel

Ingredients

• 4 bulbs of fennel
• 4 tbsp olive oil
• 250 ml vegetable broth
• 1 clove garlic
• 1 onion
• 2 tbsp heavy cream
• 1 sprig parsley
• 50 g grated cheese

Instructions

1. 1.

   Remove the outer leaves and coarse leaf parts from the fennel. Trim the stalks and cut the tops smooth; clean and wash the bulbs thoroughly, then halve or quarter them depending on size.

2. 2.

   Peel and finely chop the garlic. Heat olive oil in a pan and sauté the garlic and onion until translucent. Place the quartered fennel bulbs cut side down into the pan and stir occasionally for 5 minutes.

3. 3.

   Pour in vegetable broth, cover, and simmer gently for another 25 minutes until tender. Finally stir in cream and season with salt and pepper.