A vegetarian dish, easy to make, from a French magazine
5 fennel bulbs with their green tips, 1.5 liters of vegetable broth, 1 teaspoon fennel seeds, 350 ml of warm skimmed milk, celery salt
5 fennel bulbs with their green tips, 1.5 liters of vegetable broth, 1 teaspoon fennel seeds, 350 ml of warm skimmed milk, celery salt
Wash, dry and cut the fennel bulbs into pieces. Keep some tips for the finish. Cook the pieces of fennel in a saucepan with the vegetable broth for 30 minutes. Salt with celery salt. Mix the fennel in the blender. Put the mixture back in a saucepan and add the fennel seeds. Hold on low heat. Decorate with the fennel tips.
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