veg
serves 4
30ml / 2 tbsp lemon juice
2 bulbs fennel, trimmed ( If fennel is unavailable, leeks are a good
substitute )
125g / 4oz low fat soft cheese
150ml / 1/4 pint single (light) cream
150ml / 1/4 pint milk
1 egg, beaten
60g / 2oz butter
10ml / 2tsp caraway seeds
60g / 2tsp fresh white breadcrumbs
salt and pepper
Sprigs of parsley to garnish
Bring a large saucepan of water to the boil and add the lemon
juice. Slice the bulbs of fennel thinly and add to the saucepan.
Cook for 2-3 minutes to blanch, and then drain them well, and arrange
in a buttered ovenproof baking dish.
Beat the soft cheese in a bowl until smooth. Add the cream, milk and beaten egg, whisk together until combined. Season with salt and pepper and pour over the fennel.
Melt 15g / 1/2oz of the butter in a small frying pan (skillet) and fry the caraway seeds gently for 1-2 minutes, to release their flavour and aroma. Sprinkle over the fennel.
In the same pan Melt the rest of the butter. Add the breadcrumbs and fry gently until lightly browned. Sprinkle evenly over the surface of the fennel.
Place in a pre-heated oven at 1800C / 3500F / Gas mark 4 and bake for 25-30 minutes, or until the fennel is tender.
Serve with the garnish