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Fennel with Roquefort and Walnuts

About the recipe

Deliciously tasty dish!

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Servings:

4 persons

Region:

-

Kitchen:

-

Working hours:

30 min

Total preparation:

40 min

Course/dish:

-

M, f, v or v

Veggie

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 2 large fennel bulbs
  • 2 tbsp lemon juice
  • 200 ml long-life whipped cream
  • 150 g roquefort (black)
  • 75 g walnuts
  • some salt and pepper
  • 500 g baby potatoes
  • handful of fennel seeds

Prep-work

Clean the fennel bulbs, remove the hard bottom and stalks and cut them into four pieces. Keep the green aside for decoration.

Preparation

  • Place the fennel pieces in a pan with a layer of water, some salt and lemon juice and cook for 20 minutes.
  • Boil the new potatoes in salted water for 10 minutes until done.

Preheat the oven to 175 degrees.

  • Roast the walnuts on a baking sheet with baking paper for about 8 minutes to get a nice taste of it. After 4 minutes, stir the walnuts a bit.

Let them cool.

  • Place the whipped cream in a saucepan together with 100 g of Roquefort and let the Roquefort melt in the whipped cream and season with some pepper.
  • Place the pre-cooked baby potatoes on the bottom of the dish and divide the pre-cooked fennel pieces over them, sprinkle the fennel seeds over them and pour the cheese sauce over them.
  • Divide the 50 g crumbled roquefort and the walnuts over the fennel dish.
    Place this in the preheated oven for another 10 minutes.

Then divide the fennel greens over it.

This tasty dish is ready!

KPJ

​

20 maart 2018

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