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Fennel with roquefort and walnuts

Number: 4 persons

Complexity: easy

Working time: 30 min

Total preparation: 45 min


    • 2 large fennel bulbs

    • 2 tbsp lemon juice

    • 200 ml long-life whipped cream

    • 150 g roquefort (noir)

    • 75 g walnuts

    • some salt and pepper

    • 500 g new potatoes

    • handful of fennel seeds

    Other supplies

    Oven dish, bowl, pan, saucepan


      Clean the fennel bulbs, remove the hard base and stems and cut them into four pieces. Keep the greenery separate for decoration.
      Place these pieces in a pan with a layer of water, some salt and lemon juice and let them cook for 20 minutes.

      Boil the new potatoes in water with some salt for 10 minutes until done.

      Preheat the oven to 175 degrees.

      Roast the walnuts on an oven tray lined with baking paper for about 8 minutes to enhance their flavour. After 4 minutes, stir the walnuts slightly.

      Let them cool.

      Put the whipped cream in a saucepan together with 100 g roquefort and let the roquefort melt in the whipped cream and season with some pepper.

      Place the pre-cooked new potatoes on the bottom of the dish and divide the pre-cooked fennel pieces on top, 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!


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