Fennel with cream

A quick and delicious way of enjoying this unique, tasty vegetable. Vitamin C is sensitive to oxygen, light and heat. Eat as soon as possible.

Ingredients (serves 4):

  • 4 bulbs fennel
  • 100 g low-fat crème fraîche
  • salt, pepper,
  • 5 to 10 sprigs parsley.


  • Clean the fennel, removing the toughest leaves.
  • Wash carefully, chop roughly and cook for 10 minutes in boiling salted water.
  • Cook until just slightly crunchy. Drawn and leave to cool.
  • Mix the crème fraîche, a little pepper, 1/2 tsp paprika and the chopped parsley.
  • Place in the refrigerator until ready to serve.

This recipe can also be made with frozen fennel or a tin of fennel hearts. Replace the crème fraîche with natural yogurt for a more acidic flavour. A refreshing change – guaranteed.

Linked articles


Fennel cream

These sauces will be perfect with white meat, fish, cold meat… They are very quick and easy to prepa...

Read more

Fennel with white wine and shallots

An ultra-light, ultra-quick recipe with plenty of flavour, perfect for serving with a whole or fille...

Read more

Vegetable quiche

This is a delicious recipe with all kinds of vegetables: broccoli, carrots, slices of leek or mixed ...

Read more