Cereal cream with fennel
Instructions
Peel the outer leaves of the fennel, cut into wedges and wash it.
Steam Cook until it is tender but not at all mushy.
Pass the Mashers in a small saucepan.
Add the broth, bring to a boil and pour with rain cereal cream, stirring until fully diluted.
Blank, seasoned with Parmesan and olive oil.
Ingredients and dosing for 1 person
- 250 g of vegetable broth
- 1 round fennel
- 5 tablespoons of precooked cereals cream
- 2 teaspoons of grated parmesan cheese
- 1 teaspoon of olive oil extra virgin