Fennel puree (2)
Instructions
Clean and wash the fennel.
Cut into thin slices and blow them up in butter.
Add the milk and cook over low heat, stirring often, until it will be undone (about 45 minutes).
Season with salt and toss with grated emmenthal cheese.
Ingredients and dosing for 4 persons
- 4 fennel
- 50 g of butter
- 1 glass of milk
- Salt
- Grated emmenthal cheese